Shrimp Boil Twice Baked Potatoes Recipe

Introduction

This Shrimp Boil Twice Baked Potato combines the comfort of loaded baked potatoes with the classic flavors of a shrimp boil. Packed with shrimp, sausage, corn, and classic seasonings, it’s a deliciously satisfying dish perfect for family dinners or gatherings.

Ingredients

• 8 baking potatoes
• 3 tablespoons canola oil
• 1 tablespoon kosher salt
• ¼ cup (½ stick / 57 g) unsalted butter, melted
• 2 teaspoons garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 can (15.25 ounces) corn kernels, drained
• 1 pound medium shrimp, peeled, deveined, tails removed
• 1 package (12.8 ounces) andouille sausage or kielbasa, cut into thin rounds
• ½ cup (1 stick / 113 g) unsalted butter, softened
• ¼ cup (57.5 g) sour cream
• 1 teaspoon minced garlic
• 1 tablespoon Old Bay seasoning
• 1 teaspoon kosher salt
• 2 cups (226 g) mild cheddar cheese, shredded, divided
• 2 tablespoons fresh parsley, minced
• 1 medium lemon, cut into wedges

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Scrub the potatoes well and pierce each several times with a fork or sharp knife. Place them on a microwave-safe plate.
3. Step 3: Microwave the potatoes on full power for 5-10 minutes, depending on their size, until the centers are soft. Carefully remove and set aside.
4. Step 4: Line a baking sheet with parchment paper.
5. Step 5: In a large bowl, combine melted butter, minced garlic, Old Bay seasoning, drained corn, shrimp, and sausage. Toss well to mix.
6. Step 6: Spread the shrimp mixture evenly on the prepared baking sheet. Bake for 12-15 minutes or until the shrimp are opaque and cooked through. Remove from oven and set aside.
7. Step 7: Prepare a second baking sheet lined with parchment paper.
8. Step 8: Using a sharp knife, carefully slice the tops off each potato. Scoop out the centers, leaving about a ¼ inch thick shell, and transfer the potato flesh to a medium mixing bowl. Arrange the hollowed potato shells on the prepared pan.
9. Step 9: Brush each potato shell with canola oil and sprinkle with kosher salt.
10. Step 10: To the potato flesh in the bowl, add softened butter, sour cream, minced garlic, Old Bay seasoning, kosher salt, and 1 cup of shredded cheddar cheese. Mash and mix until well combined.
11. Step 11: Spoon about ½ cup of the potato filling back into each hollowed potato shell.
12. Step 12: Top each filled potato with about ½ cup of the shrimp and sausage mixture, then sprinkle with the remaining shredded cheddar cheese (about 2 tablespoons per potato).
13. Step 13: Bake the assembled potatoes for 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
14. Step 14: Garnish with minced fresh parsley and serve with lemon wedges to squeeze over the top.

Tips & Variations

• Use kielbasa or your favorite smoked sausage if andouille is unavailable.
• Add a pinch of cayenne pepper for extra heat in the potato filling.
• For a richer texture, mix in some cream cheese with the potato filling.
• Try topping with chopped green onions or chives for added freshness.

Storage

Store any leftover twice baked potatoes covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through to maintain the crispy top. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can assemble the twice baked potatoes a few hours in advance, keep them covered in the refrigerator, and bake them when ready. Add a little extra baking time if baking from cold.

Can I use frozen shrimp for this recipe?

Yes, just thaw the shrimp completely before mixing with the other ingredients to ensure even cooking.

Shrimp Boil Twice Baked Potatoes Recipe

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★★★★★

4.6 from 51 reviews

This Shrimp Boil Twice Baked Potato recipe combines the hearty comfort of classic twice-baked potatoes with the savory, spicy flavors of a traditional shrimp boil. Tender baking potatoes are microwaved and hollowed, then filled with a creamy blend of potato, butter, sour cream, garlic, Old Bay seasoning, cheddar cheese, and a zesty shrimp boil mixture of shrimp, andouille sausage, and corn. Baked again to melt the cheese and warm through, these stuffed potatoes make a delicious, satisfying meal perfect for a weeknight dinner or impressive appetizer.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 8 baking potatoes
• 3 tablespoons canola oil
• 1 tablespoon kosher salt
• ¼ cup (½ stick / 57 g) unsalted butter, melted
• 2 teaspoons garlic, minced
• 1 tablespoon Old Bay seasoning

Shrimp Boil Mixture

• 1 can (15.25 ounces) corn kernels, drained
• 1 pound medium shrimp, peeled, deveined, tails removed
• 1 package (12.8-ounces) andouille sausage or kielbasa, cut into thin rounds

Potato Filling

• ½ cup (1 stick / 113 g) unsalted butter, softened
• ¼ cup (57.5 g) sour cream
• 1 teaspoon minced garlic
• 1 tablespoon Old Bay seasoning
• 1 teaspoon kosher salt
• 2 cups (226 g) mild cheddar cheese, shredded, divided

Garnish

• 2 tablespoons fresh parsley, minced
• 1 medium lemon, cut into wedges

Instructions

1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the shrimp mixture and the final baking of the stuffed potatoes.
2. Prepare Potatoes: Scrub the potatoes thoroughly and pierce each a few times with a fork or a sharp knife. Place them on a microwave-safe plate.
3. Microwave Potatoes: Microwave the potatoes on full power for 5-10 minutes depending on their size, until the centers are soft. Carefully remove and set aside to cool slightly.
4. Prepare Shrimp Boil Mixture: Line a baking sheet with parchment paper. In a large bowl, combine the melted butter, minced garlic, Old Bay seasoning, drained corn, shrimp, and sliced sausage. Mix to combine well.
5. Bake Shrimp Mixture: Pour the shrimp mixture evenly onto the lined sheet pan. Bake in the preheated oven for 12-15 minutes until the shrimp turn opaque and are cooked through. Remove from the oven and set aside.
6. Hollow Potatoes: Line a second sheet pan with parchment paper. Using a sharp knife, carefully slice the tops off each microwaved potato. Using a spoon, hollow out the center of each potato, leaving about ¼ inch of the shell intact. Be careful not to tear the skin. Place the hollowed potato shells on the prepared pan.
7. Prepare Potato Filling: Place the scooped-out potato flesh into a medium mixing bowl. Add softened butter, sour cream, minced garlic, Old Bay seasoning, kosher salt, and 1 cup of shredded cheddar cheese. Mash the mixture until smooth and well combined.
8. Assemble Stuffed Potatoes: Fill each hollowed potato shell with about ½ cup of the mashed potato mixture. Top each with approximately ½ cup of the baked shrimp boil mixture, then sprinkle the remaining shredded cheddar cheese evenly over the top (about 2 tablespoons per potato).
9. Bake Stuffed Potatoes: Bake the assembled potatoes in the oven for 15-20 minutes, or until the cheese has melted and the potatoes are heated through.
10. Garnish and Serve: Remove the potatoes from the oven. Garnish each with freshly minced parsley and serve with lemon wedges for squeezing over the top to add a fresh, tangy brightness.

Notes

• Microwave times may vary depending on the size of potatoes and microwave power.
• Old Bay seasoning is key for authentic seafood boil flavor but can be adjusted to taste.
• Use andouille sausage for a smoky, spicy flavor; kielbasa can be a milder substitute.
• Make sure not to tear the potato skins to keep the structure intact during baking.
• Serve immediately for best taste and texture.

Keywords: shrimp boil, twice baked potatoes, seafood, andouille sausage, comfort food, Old Bay seasoning