Loaded baked potatoes are awesome, hearty recipes that you can make ahead of time! These loaded shrimp baked potatoes are so creamy and delicious, with just a hint of spice with the chipotle in the cream sauce. The shrimp lend themselves nicely with the cream and Parmesan as well. If you are looking for a unique stuffed baked potato recipe, look no further than this loaded shrimp baked potato recipe!
Why you’ll love this seafood stuffed baked potato
- The SAUCE. It’s FANTASTIC and so easy to make. The sauce was inspired by a chipotle pasta my husband and I used to get at a local Sturgeon Bay restaurant. I kept experimenting and finally got the right recipe!
- The perfect, garlicky shrimp. Be sure not to overcook them! Seafood can be delicate, and you are better off under cooking it than over cooking it.
- It’s a fluffy baked potato and a garlicky cream sauce… what can be better than that?! This loaded shrimp baked potato recipe is perfect for these cold months.
Here’s what you’ll need to make it
- Deep sauce pan – I love my always pan for this! This is one of my favorite pans and I highly recommend you get one. I poach my eggs in this pan and make most of my sauces. They usually have great sales between Thanksgiving and Christmas as well!
- Baking Sheet – Just something that will fit your potatoes.
- Tongs – I prefer to use tongs for my shrimp and in turn I just use them for my sauce as well. But you can use whatever your preferred kitchen utensil is.
- Garlic Press – This is another kitchen tool I highly recommend. 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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Ingredients & substitutions
- Baking potatoes – Get large ones. I use large russet potatoes. They are best for baking!
- Olive oil – To coat the potatoes before baking so the skin gets a little crisp.
- Salt – Salt the potatoes after you rub them with olive oil. They are soooo much better this way!
- Heavy cream – Use heavy cream. It makes these potatoes extra decadent.
- Butter – Always real butter! This is a cream sauce recipe.. It’s not the time to worry about calories!
- Garlic – Fresh garlic is always best!
- Parmesan cheese – I like to buy a block and grate on my own. It’s a lot better that way.
- Broccoli – Chop your broccoli up small, so it becomes part of the sauce.
- Vegetable stock
- Chipotle sauce – I buy the small can and use just half.
- Lime juice – This is optional, but I like to drizzle my shrimp with it for a little extra flavor.
How to make this stuffed baked potato with shrimp
Step 1. Preheat oven to 425.
Step 2. Clean and pat dry all of the potatoes. Poke holes in the potato with a fork.
Step 3. Pour olive oil over each potato, salt and massage, until the oil covers the whole potato.
Step 4. Place on a parchment lined baking sheet and let back for 40-50 minutes, or until the potatoes are tender.
Step 5. Peel and devein shrimp and set on paper towels to dry.
Step 6. In a medium sized skillet on high heat, add butter, garlic and sauté shrimp. Drizzle with fresh lime juice.
Step 7. Remove shrimp from heat being careful not to overcook and set aside until ready for use.
Step 8. Add broccoli and cook under close to tender. Pour in cream and chipotle sauce, stirring until combined. Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens. Remove from heat and add the grated Parmesan and stir.
Step 9. Add cooked shrimp back to cream sauce and stir. Pour in stock to loosen sauce if it’s too thick and simmer until ready to serve.
ASSEMBLING THE POTATOES
Step 10. When potatoes are done, allow to rest for 10-15 minutes.
Step 11. Cut slits into potatoes and flake the flesh removing potatoes from the skin.
Step 12. Pour cream sauce and shrimp over potatoes.
Step 13. Garnish your loaded shrimp baked potato with fresh parsley and enjoy!
FAQs about seafood stuffed potatoes
Simply slide the tip of a knife or skewer into the thickest part of the potato. If it pierces the center easily and meets no resistance, your baked beauties are ready to serve. You can also use an instant-read thermometer; inserted into the center of the potato, the temperature should read 208-211˚F.
For best results, you should freeze a baked potato for no longer than three months. Any longer than that and the taste and texture of the baked potato will be affected too much. Frozen potatoes that have been left in the freezer too long will change. The structure won’t be the same and they won’t be very appetizing.
The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.
More pasta substitute recipes:
- Wild Rice and Sausage Stuffed Acorn Squash
- Italian Sausage Stuffed Pepper Soup
- Air Fryer Eggplant Parmesan
More cozy Christmas recipes:
Loaded Shrimp Baked Potato
- 1 deep sauce pan
- 1 Baking Sheet
- 1 tons
- 1 Garlic Press
- 1 Knife
- 1 Cutting board
- 4 Large baking potatoes
- 1 Tbsp olive oil
Chipotle Cream Sauce
- 1 Pint heavy cream
- 1 tsp butter
- 1 tsp garlic
- 1/2 cup Parmesan cheese
- 1 cup chopped broccoli
- 1/4 cup vegetable or shrimp stock
- 1/2 can chipotle sauce
- squeeze of lime optional
- Preheat oven to 425.
- Clean and pat dry all of the potatoes. Poke holes in the potato with a fork.
- Pour olive oil over each potato, salt and massage, until the oil covers the whole potato.
- Place on a parchment lined baking sheet and let back for 40-50 minutes, or until the potatoes are tender.
- Peel and devein shrimp and set on paper towels to dry.
- In a medium sized skillet on high heat, add butter, garlic and sauté shrimp. Drizzle with fresh lime juice.
- Remove shrimp from heat being careful not to overcook and set aside until ready for use.
- Add broccoli and cook under close to tender. Pour in cream and chipotle sauce, stirring until combined. Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens. Remove from heat and add the grated Parmesan and stir.
- Add cooked shrimp back to cream sauce and stir. Pour in stock to loosen sauce if it's too thick and simmer until ready to serve.
Assembling the potatoes
- When potatoes are done, allow to rest for 10-15 minutes.
- Cut slits into potatoes and flake the flesh removing potatoes from the skin.
- Pour cream sauce and shrimp over potatoes.
- Garnish with fresh parsley and enjoy!