A delicious twist on the classic baked potato, loaded with shrimp, bacon, and cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 large russet potatoes
1 lb large shrimp, peeled and deveined
6 slices bacon, cooked and crumbled
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup green onions, sliced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
Preheat oven to 425°F. Scrub the potatoes, pierce them several times with a fork, and rub with olive oil. Bake directly on the oven rack for 50–60 minutes, or until tender.
Melt butter in a skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp, paprika, garlic powder, salt, and pepper. Cook for 2–3 minutes per side, until pink and cooked through. Toss with lemon juice.
Carefully cut a slit down the center of each baked potato and gently squeeze the sides to open.
Fluff the potato centers with a fork and add a little butter if desired. Sprinkle with shredded cheddar cheese.
Top each potato with garlic shrimp, crumbled bacon, sour cream, and green onions.
Sprinkle with fresh parsley and extra cheddar. Return to the oven for 3–5 minutes, until the cheese is melted.
Notes
Serve hot with extra sour cream or your favorite creamy sauce.