Rich and Cheesy Shrimp-Stuffed Baked Potatoes

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Stephanie Gallagher
Updated 07/04/19
Shrimp-Stuffed Baked Potatoes on blue plate

 seapak.com
Prep: 8 mins
Cook: 25 mins
Total: 33 mins
Nutritional Guidelines (per serving)
252 Calories
9g Fat
18g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Amount per serving
Calories 252
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 194mg 65%
Sodium 562mg 24%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Protein 26g
Calcium 202mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed baked potatoes couldn't be easier to make. The shrimp makes for a unique twist on traditional twice-baked potatoes. Taking a simple baked potato and piling it high with all kinds of ingredients makes for a fun dinner, and also an excellent way to use up all kinds of leftovers from the fridge. A great way to stretch out a few extra slices of steak, some stir-fry, the last scoopfuls of chili, or even a couple shrimp.

And this is such a fun way to get the kids engaged in helping with making dinner. While you cook up the potatoes let them look around in the refrigerator or pantry and pick and choose different items to fill their potato with. This is a great way to encourage creativity and of course when kids choose their own foods they are much more likely to eat them.

Here are 10 other ways to top a baked potato.

Ingredients

  • 1 (12-ounce) container shrimp scampi (frozen, such as SeaPak® Shrimp Scampi)
  • 2 large potatoes (use baking potatoes)
  • 1/4 cup cheddar cheese (sharp, shredded)
  • 1/4 cup sour cream
  • Black pepper to taste
  • Garnish: fresh dill

Steps to Make It

  1. Preheat the oven to 400 degrees F. Rinse the potatoes and prick several times with a fork. Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).

  2. Cut each potato in half lengthwise. Scoop out potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.

  3. Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked. Scoop out the shrimp with a slotted spoon and set aside. Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato. Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.

  4. Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes 10 to 15 minutes until thoroughly heated. Plate and garnish with fresh dill, serve hot.

 

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