Delicious Shrimp Boil Twice Baked Potatoes
A mouthwatering dish that combines the flavors of a traditional shrimp boil with the comforting texture of twice-baked potatoes.
Equipment
- Mixing Bowl
- Oven
- Pot
- Knife
- Fork
Ingredients
Potatoes
- 4 large Russet Potatoes Scrubbed clean and pricked with a fork.
Shrimp
- 1 pound Fresh Shrimp Peeled and deveined.
Seasoning
- 2 tablespoons Old Bay Seasoning For seasoning shrimp and potato filling.
- 0.5 cup Unsalted Butter Melted.
- 0.5 cup Heavy Cream For creamy potato filling.
- 0.5 cup Chopped Green Onions For filling and garnish.
- 1 cup Shredded Cheddar Cheese For mixing and topping.
Seasoning
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Pepper To taste.
- 1 tablespoon Lemon Juice Freshly squeezed.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes, then poke holes in them with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes until tender.
- Boil water in a large pot, add salt, and cook the shrimp for 2-3 minutes until pink.
- Remove the potatoes from the oven, cool slightly, and slice in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving a quarter-inch shell.
- Add melted butter, heavy cream, Old Bay seasoning, salt, pepper, and lemon juice to the potato insides and blend until smooth.
- Chop the shrimp and fold into the potato mixture with green onions and half of the cheddar cheese.
- Fill each potato shell with the mixture and top with remaining cheddar cheese.
- Bake the stuffed potatoes for an additional 15-20 minutes until cheese is melted and bubbly.
- Garnish with additional green onions and serve warm.
Notes
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to three days.