Loaded Shrimp and Bacon Baked Potato with Cheese Sauce (Print version)
Crisp baked potatoes stuffed with Cajun shrimp, bacon, peppers, and a warm Parmesan cheddar cheese sauce.
# Ingredients:
For the potatoes
01 -
4 large russet potatoes, scrubbed
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
2 tablespoons (28 g) unsalted butter
For the toppings
06 -
8 slices bacon, cooked crisp and chopped
07 -
1 lb (450 g) large shrimp, peeled and deveined, tails removed
08 -
1 tablespoon olive oil
09 -
2 teaspoons Cajun seasoning, divided
10 -
1 red bell pepper, diced
11 -
1 green bell pepper, diced
12 -
1/2 medium yellow onion, diced
13 -
1/2 teaspoon garlic powder
For the cheese sauce
14 -
1 cup (240 ml) heavy cream
15 -
1 cup (115 g) freshly shredded sharp cheddar cheese
16 -
1/2 cup (50 g) freshly grated Parmesan cheese
17 -
1/4 teaspoon smoked paprika
18 -
1/4 teaspoon black pepper
19 -
Salt, to taste
For serving
20 -
2 green onions, thinly sliced
21 -
2 tablespoons chopped fresh parsley
22 -
Sour cream, optional
# Instructions:
01 -
Heat the oven to 425°F. Rub the potatoes with olive oil, kosher salt, and pepper. Bake directly on the oven rack or on a sheet pan for 60-70 minutes, until the skins are crisp and the centers are soft.
02 -
While the potatoes bake, cook the bacon in a skillet until crisp. Drain on paper towels, then chop. Leave 1 tablespoon bacon fat in the skillet if you want extra flavor for the vegetables.
03 -
Add the diced peppers and onion to the skillet. Season with garlic powder and 1/2 teaspoon Cajun seasoning. Cook over medium-high heat for 5-7 minutes, until tender and lightly browned. Transfer to a bowl.
04 -
Pat the shrimp dry. Toss with olive oil and the remaining Cajun seasoning. Sear in the hot skillet for 1-2 minutes per side, until pink and opaque. Remove from the heat.
05 -
Warm the heavy cream in a small saucepan over medium-low heat until steaming. Whisk in the cheddar a handful at a time, then whisk in Parmesan, smoked paprika, black pepper, and salt. Keep warm over low heat.
06 -
Split each hot potato down the center and gently squeeze open. Add butter to the fluffy center, then top with vegetables, shrimp, bacon, cheese sauce, green onions, parsley, and sour cream if using. Serve right away.
# Good to know:
01 -
Use large russet potatoes for the fluffiest centers and strongest skins.
02 -
Freshly grated cheese makes the smoothest sauce.
03 -
Best served as soon as the potatoes are loaded.