Loaded baked potatoes are great, hearty meals that you can make ahead of time! These loaded shrimp baked potatoes are so creamy and tasty, and the chipotle in the cream sauce gives them a little heat. The shrimp lend themselves nicely with the cream and Parmesan as well. If you want a different way to make stuffed baked potatoes, this loaded shrimp baked potato recipe is it!
The classic baked potato is a comforting staple that’s welcome at any dinner table. But you can take this humble spud from basic to beautiful with one simple add-on – succulent shrimp! Shrimp baked potatoes make for an easy elegant meal that feels luxurious but comes together quickly on a weeknight.
In this article I’ll walk through my foolproof method for making the creamiest baked potatoes along with tips for cooking tender shrimp and putting everything together. Keep reading for the step-by-step recipe, ideas for customizations and substitutions, storage instructions, and answers to common questions about baking potatoes and cooking shrimp. Let’s level up this family favorite!
How to Bake the Perfect Potato
Achieving the ideal baked potato – crispy on the outside, fluffy in the middle – takes a few tricks. Here are my secrets:
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Start with russet potatoes. The starchy russet variety has the right texture to get soft and creamy inside while maintaining a light, crispy skin.
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Poke holes before baking. Use a fork to poke deep holes all over the potato. This allows steam to escape and the inside to cook evenly.
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Rub with oil. Coat the potato in olive or vegetable oil before baking. This helps the skin get super crispy.
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Don’t wrap in foil. Wrapping traps moisture, leading to a soggy skin. Leave them naked for maximum crispness.
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Salt after baking. Salt draws out moisture, so sprinkle it on after baking instead of before.
Follow this method, bake at 400°F for around an hour, and you’ll have picture-perfect potatoes every time!
How to Cook Shrimp for the Topping
Shrimp cook quickly, so I recommend preparing them while the potatoes are baking. Here’s a simple stovetop method:
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Peel and devein. Use kitchen shears or a paring knife to remove the shell. Then cut along the back and remove the digestive tract.
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Pat dry. Excess moisture will make the shrimp steam instead of sear. Use paper towels to absorb all water.
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Season simply. Shrimp have a naturally sweet flavor that’s easily overpowered. A light sprinkle of salt, pepper, and paprika is all you need.
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Use medium-high heat. Get the pan very hot before adding a tablespoon of olive oil and the shrimp in a single layer.
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Don’t overcook. Shrimp go from translucent to opaque and firm when ready, just 2-3 minutes. Be sure to remove them from the heat immediately.
Follow this process for tender, juicy shrimp ready to steal the show atop your baked potatoes.
Assembling Creamy Shrimp Stuffed Potatoes
Once your potatoes are baked and shrimp are cooked, it’s time for the fun part – putting together your decadent stuffed spuds! Follow these steps:
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Cut potatoes in half lengthwise. Scoop out most of the fluffy interior, leaving just a thin shell.
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Make the creamy sauce. Sauté minced garlic and shallots in butter. Add heavy cream, shrimp stock, lemon juice, and cheese. Stir until thickened.
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Mix sauce with shrimp. Fold the shrimp into the hot creamy sauce to coat and heat through.
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Pile the filling into potato skins. Spoon the cheesy shrimp mixture into the hollowed potatoes.
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Garnish and serve. Top with chopped parsley or scallions and dive in!
That’s all it takes to treat yourself to these restaurant-worthy stuffed potatoes. The velvety sauce takes the shrimp to new heights of richness.
Customizations and Substitutions
Part of the fun of loaded baked potatoes is customizing them to your tastes. Mix up the flavors with these easy additions:
- Diced ham or cooked bacon
- Chopped broccoli or spinach
- Diced tomatoes or sun-dried tomatoes
- Grated cheddar, Monterey jack, or Swiss
- Jalapeños or hot sauce for heat
- Scallions, chives, cilantro, or dill
You can also use just about any protein in place of the shrimp:
- Pre-cooked sausage or chicken
- Thinly sliced steak
- Flaked cooked salmon or tuna
- Sauteed mushrooms for a vegetarian option
Let your imagination run wild to create your ultimate stuffed spud!
Storage Instructions
Leftover baked potatoes don’t reheat well, turning dried out and mushy. I recommend assembling the dish just before serving.
However, you can prep components in advance:
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Bake potatoes, let cool completely, then refrigerate in an airtight container up to 2 days.
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Cook shrimp up to 2 days ahead and store chilled.
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Make sauce 1 day ahead and refrigerate; gently reheat before using.
With some planning, you can slash prep time while still enjoying fresh, hot stuffed potatoes.
Answers to Common Questions
If you’re new to working with potatoes and shrimp, you may be wondering:
Should I wrap potatoes in foil while baking?
No – wrapping traps steam, creating a moist environment that makes the skin soggy and soft. Leaving them unwrapped gives you crispy jackets.
How long does it take to bake potatoes?
In a 400°F oven, medium russets take about 1 hour to become tender all the way through. Less time for small potatoes, up to 1 1/2 hours for extra large.
Is it okay to freeze cooked shrimp?
Yes, cooked shrimp freeze well for up to 3 months. Thaw in the refrigerator before using to prevent texture changes.
How do I reheat baked potatoes?
Leftover whole baked potatoes can be wrapped in foil and reheated at 350°F for 15-20 minutes. For stuffed baked potatoes, assemble with hot fillings just before serving.
Can I prepare the stuffed potatoes in advance?
You can prep the components in advance, but hold off on assembling until ready to eat. Baked potatoes and cooked shrimp both dry out when stored assembled and reheated.
Let the Good Times Roll
Baked potatoes move beyond side dish status when you transform them into these bold, rich stuffed spuds. With juicy shrimp, velvety sauce, and crisp potato skins, they become a luxurious meal that still feels homey and comforting.
I hope you’ll give this recipe a try soon. Just be prepared for requests for second helpings! Stuffed baked potatoes make for fabulous weekend entertainment or a weeknight dinner party. Now go embrace your inner potato – you can’t go wrong!
Why you’ll love this seafood stuffed baked potato
- The SAUCE. It’s FANTASTIC and so easy to make. The sauce was based on chipotle pasta that my husband and I used to get at a restaurant in Sturgeon Bay. I kept experimenting and finally got the right recipe!.
- The perfect, garlicky shrimp. Do not cook them too long! Seafood is delicate, and it is better to cook it too little than too much.
- What could be better than a fluffy baked potato and a garlicky cream sauce? This recipe for a loaded shrimp baked potato is great for the winter.
Here’s what you’ll need to make it
- I love my always pan for this! It’s one of my favorite pans, and I really think you should get one too. This is where I cook most of my sauces and poach my eggs. Also, between Thanksgiving and Christmas, they often have great deals!
- Baking Sheet – Just something that will fit your potatoes.
- Forks—I like to use forks to pick up my shrimp, and I also use them for my sauce. But you can use whatever your preferred kitchen utensil is.
- Another great kitchen tool I recommend is the garlic press. It makes cooking with fresh garlic so much easier. Mine is pampered chef and it’s worth every penny.
- Knife – To chop the broccoli into small pieces.
- Cutting board
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- Baking potatoes – Get large ones. I use large russet potatoes. They are best for baking!.
- To coat the potatoes in olive oil before baking, so the skin gets a little crispy.
- Salt: After rubbing the potatoes with olive oil, salt them. They are soooo much better this way!.
- Heavy cream – Use heavy cream. It makes these potatoes extra decadent.
- This is a recipe for a cream sauce. Always use real butter. It’s not the time to worry about calories!.
- Garlic – Fresh garlic is always best!
- When I buy Parmesan cheese, I like to buy a block and grate it myself. It’s a lot better that way.
- Broccoli—Get your broccoli into the sauce by cutting it up small.
- Vegetable stock
- I only use half of the small can of chili sauce that I buy.
- Lime juice: You don’t have to add this, but I like to brush it on my shrimp to make it taste better.