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Imagine a perfectly baked potato split open and overflowing with juicy shrimp smoky bacon sautéed vegetables and a creamy cheesy sauce. This loaded shrimp and bacon potato has comfort food magic with a crowd-pleasing twist. It is my go-to for chilly afternoons or impressing friends at a casual dinner since the first time I served it people have been asking for the recipe.
After a long day I love how this dinner feels equal parts indulgent and nourishing. The combination of shrimp and bacon really does feel like a special treat every single time.
Ingredients
- Large russet potatoes: Their sturdy skin crisps up beautifully in the oven choose ones that feel firm and heavy for their size
- Jumbo shrimp: Fresh or thawed shrimp will soak up seasoning best ask for deveined shrimp at the seafood counter
- Olive oil: Essential for roasting and sautéing try to use extra virgin for the richest flavor
- Ashley’s Seafood Secret or your favorite seafood seasoning: Adds depth to the shrimp look for blends with paprika garlic and a bit of heat
- Assorted vegetables: Bell peppers onions and zucchini work especially well pick firm vibrant vegetables without blemishes
- Salt and black pepper: Build the flavor in every layer use freshly ground pepper if possible
- Garlic powder: An easy way to inject savory aroma into veggies and sauce
- Butter: Adds richness to the potato’s fluffy center opt for real unsalted butter
- Shredded cheese: Cheddar or Monterey Jack bring creaminess always buy fresh and shred yourself for best melt
- Chopped bacon: Smoky crispy bits are optional but so delicious thick-cut holds up best
- Heavy cream: The foundation of a velvety cheese sauce buy fresh with the latest sell-by date
- Parmesan cheese: Freshly shredded Parmesan brings incredible melt and sharpness go for a block instead of pre-grated
- Cajun seasoning: Brings that signature kick and warmth taste your blend first to see if you want it spicier
- Italian herbs: For extra complexity and a herby note a blend will do
Instructions
- Bake the Potatoes:
- Rub large russet potatoes with olive oil salt and pepper all over. Place directly on oven racks and bake at four hundred fifty degrees Fahrenheit for about one hour to one hour fifteen minutes until the skins are crisp and the insides are soft when pierced with a fork.
- Prepare the Shrimp:
- While potatoes bake remove shrimp tails and devein if needed. Toss with olive oil and Ashley’s Seafood Secret or your chosen seafood spice. Heat a skillet over medium-high with a little oil and cook the shrimp two to three minutes per side until pink and curled into a c shape. Do not overcook or they will dry out.
- Sauté the Vegetables:
- Dice your veggies and sauté them in a hot skillet with olive oil salt pepper and a sprinkle of garlic powder. Stir often and cook for five to seven minutes just until tender but still vibrant. Set aside.
- Make the Cheese Sauce:
- In a saucepan gently heat one and a half cups heavy cream over medium until just bubbling. Whisk in half cup freshly shredded Parmesan garlic powder salt pepper Cajun seasoning and Italian herbs. Stir until the sauce thickens and the cheese is fully melted silky and smooth.
- Assemble the Loaded Potato:
- Cut a deep slice down the center of each baked potato and squeeze the ends to fluff the inside. Add a small pat of butter and a generous handful of shredded cheese. Layer on sautéed veggies shrimp and chopped bacon if using then spoon hot cheese sauce over top. Pile on extra toppings to taste.
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My favorite part is the cheese sauce swirling together with shrimp juices and bacon for every bite. My family always calls dibs on the crispiest bacon chunks on top of their potato. These little traditions turn a simple dinner into a weekly highlight.
Storage Tips
Loaded potatoes keep well covered in the fridge for up to two days. For best results store the assembled but unsauced potatoes and reheat in the oven wrapped in foil then top with cheese sauce and fresh toppings to serve. Leftover cheese sauce may thicken in the fridge but loosens up if warmed gently with a splash of milk.
Ingredient Substitutions
Swap shrimp for cooked chicken or sautéed mushrooms for a surf and turf or vegetarian spin. Any favorite cheese works in the sauce so try Gouda or smoked provolone. If you cannot find Ashley’s Seafood Secret a homemade blend of paprika onion powder and cayenne makes a great stand in.
Serving Suggestions
Pair these potatoes with a crisp green salad or simple roasted broccoli for balance. For a fun party meal set out toppings in bowls and let everyone customize their own loaded potato masterpiece. Extra cheese sauce on the side never hurts.
Cultural and Historical Notes
Loaded baked potatoes have roots in classic American comfort food but this version brings in flavors from Cajun and Southern coastal cuisines. Adding shrimp and bacon is a nod to seafood bakes and the communal spirit of family gatherings on the Gulf Coast. Dishes like this tell the story of creativity and togetherness in the kitchen.
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This loaded potato brings smiles to our table every time. The flavors and textures make each bite exciting yet so comforting.
Frequently Asked Questions
- → How do you know when the baked potato is done?
The potato is ready when it feels soft when squeezed gently and a fork pierces through without resistance after baking 1 hour at 450°F.
- → How should the shrimp be cooked?
Sauté shrimp on medium-high heat with olive oil and seasoning for 2-3 minutes per side until they curl into a C shape and are opaque.
- → Can I substitute bacon with another protein?
Absolutely, diced ham, chicken, or even plant-based alternatives work well as a flavorful addition in place of bacon.
- → What vegetables are best for sautéing?
Peppers, onions, or mushrooms sauté well for about 5-7 minutes with oil, salt, pepper, and garlic powder until tender.
- → How is the cheese sauce made creamy?
Simmer heavy cream over medium heat, then add Parmesan and seasoning, stirring until smooth and thickened for a luscious finish.
- → What is the ideal way to assemble the toppings?
Cut the center of the potato, add butter and shredded cheese, then layer shrimp, bacon, veggies, and pour over the warm cheese sauce.