Hey there, fellow food lovers! I’m so excited to share one of my absolute favorite recipes with you: Shrimp Boil Twice Baked Potatoes! This dish takes the classic flavors of a shrimp boil and combines them with the comforting goodness of a twice-baked potato. Trust me, it’s a match made in heaven!
- : Seriously, every bite is bursting with flavor. The creamy, cheesy potato filling perfectly complements the spicy, savory shrimp boil topping3.
- : Don’t let the “twice-baked” part intimidate you. This recipe is surprisingly simple and straightforward2.
- : Whether you’re making it for a weeknight dinner or a weekend gathering, everyone will rave about these potatoes3.
- : Feel free to get creative and add your own personal touch to the recipe3. More on that later!
- Prep time: 20 minutes
- Cook time: 45 minutes
- Serving size: 8 potatoes
- 1/4 cup (1/2 stick / 57 g) unsalted butter, melted3
- 2 teaspoons garlic, minced3
- 1 tablespoon Old Bay seasoning3
- 1 can (15.25 ounces) corn kernels, drained3
- 1 pound medium shrimp, peeled, deveined, tails removed3
- 1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds3
- Shredded cheese3
- Parsley3
- Lemon juice3
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- Once the baked potatoes are cool enough to handle, slice them in half lengthwise2.
- Carefully scoop out the potato flesh, leaving about 1/4 inch border of potato inside the skin1.
- In a large bowl, mash the potato flesh with butter, sour cream, milk, salt, pepper, green onion, and cheese12.
- Stuff the potato skins with the filling, mounding it slightly1.
- Top each potato evenly with the shrimp mixture (about 1/2 cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato)3.
- Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through3.
- Garnish with parsley and a squeeze of fresh lemon juice3.
These Shrimp Boil Twice Baked Potatoes are a complete meal on their own, but here are some ideas to round out your menu:
- : A simple green salad with a vinaigrette dressing adds a refreshing contrast to the richness of the potatoes.
- : Serve with a side of grilled asparagus, zucchini, or bell peppers for a healthy and colorful addition.
- : Enjoy with grilled steak and veggies4.
- : Add a pinch of cayenne pepper or a dash of hot sauce to the shrimp boil mixture for an extra kick2.
- : Experiment with different types of cheese in the potato filling. Cheddar, Monterey Jack, or even a smoky Gouda would be delicious1.
- : Toss in some diced bell peppers, onions, or celery to the shrimp boil for added flavor and nutrients.
- : Russet potatoes are the classic choice, but you could also use Yukon Gold or sweet potatoes for a different flavor profile3.
- Yes, you can bake the potatoes and prepare the shrimp boil mixture ahead of time. Store them separately in the refrigerator and assemble the potatoes just before baking.
- I don’t recommend freezing the assembled potatoes, as the filling may become watery. However, you can freeze the baked potato skins and the shrimp boil mixture separately.
- Reheat leftover potatoes in the oven at 350°F (175°C) until warmed through. You can also microwave them, but the skins may not be as crispy.
- Calories: Varies depending on ingredients used
- Fat: Varies depending on ingredients used
- Protein: Varies depending on ingredients used
- Carbohydrates: Varies depending on ingredients used
Enjoy your delicious Shrimp Boil Twice Baked Potatoes! Let me know in the comments how they turned out and if you made any fun customizations. Happy cooking!
