Loaded Shrimp Baked Potato
These Loaded Shrimp Baked Potatoes are crispy on the outside, fluffy on the inside, and filled with cheesy potato and spiced shrimp. Topped with a rich Cajun cream sauce, they make a comforting, flavor-packed meal everyone will love.
Ingredients
Baked Potatoes
- 2 Medium Russet Potatoes
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- 2 tablespoon Butter
- ½ teaspoon Black Pepper Freshly ground
- ½ teaspoon Salt
- 60 ml Heavy Cream
- 200 g Cheddar Cheese Shredded
Shrimp
- 400 g Shrimp
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Flakes
- 1 teaspoon Dried Parsley
- 1 teaspoon Paprika
- 2 tablespoon Extra Virgin Olive Oil
Cajun Shrimp Cream Sauce
- 1 Onion Chopped
- 1 Red Bell Pepper Chopped
- 3 Cloves Garlic Minced
- 2 tablespoon Butter
- ½ teaspoon Salt
- 1 tablespoon Cajun Spice
- 120 ml Heavy Cream
Instructions
- Insert a fork and poke holes all over the potatoes. Pour extra virgin olive oil over the potatoes, sprinkle with salt, and massage until fully coated. Wrap each potato in foil and place them on a baking dish.
- Bake in a preheated oven at 400°F (200°C) for 80 minutes or until soft.
- While the potatoes bake, pour extra virgin olive oil over the shrimp and mix to coat evenly. Season the shrimp with salt, garlic powder, onion powder, chili flakes, dried parsley, and paprika.
- Heat extra virgin olive oil in a frying pan and cook the shrimp for 2 minutes per side, until pink. Remove the shrimp from the pan and set aside on a plate.
- In the same pan, melt butter and sauté the chopped onion, pepper, and minced garlic for about 8 minutes until soft. Season with salt and Cajun spice, then pour in the heavy cream and cook for 1 minute.
- Cut the top off each baked potato and scoop out the flesh into a bowl, leaving a boat-shaped shell. Season the potato flesh with butter, salt, and ground black pepper. Mash the potato with a fork, then mix in the heavy cream and shredded cheddar cheese until smooth.
- Fill each potato boat with a layer of mashed potatoes, shredded cheddar cheese, Cajun shrimp cream sauce, and more mashed potatoes on top. Top with cooked shrimp, more cheese, and a spoonful of Cajun shrimp cream sauce.
- Place the filled potatoes back on the baking dish and bake at 400°F (200°C) for 15 minutes. Remove from the oven and garnish with fresh parsley before serving.
Notes
Bake Until Tender: I always leave the potatoes in the oven for the full 80 minutes; they turn out soft and fluffy every time.
Mash While Hot: I like to mash the potato flesh while it’s still hot so the butter and cream melt in smoothly.
Season the Shrimp Well: I don’t hold back on the spices; shrimp loves bold flavor, and the mix really comes through in every bite.
Layer Generously: I like to layer the shrimp, cheese, and sauce with care; each bite should have a bit of everything.
Smooth and Creamy: I take my time mixing the mashed potato filling until it’s super creamy; no lumps, just smooth comfort in every spoonful.
Nutrition
Calories: 1572kcal | Carbohydrates: 59g | Protein: 74g | Fat: 120g | Saturated Fat: 59g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 585mg | Sodium: 3460mg | Potassium: 1968mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7416IU | Vitamin C: 95mg | Calcium: 977mg | Iron: 5mg
