Shrimp Boil Twice Baked Potatoes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the shrimp mixture and the final baking of the stuffed potatoes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
