Name: Parmesan Shrimp Shrimp Twice Baked Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 2 medium-large russet baking potatoes; 1/2 cup dairy (greek yogurt, sour cream, milk or coconut milk); 1/2 cup veggie or chicken broth; 8-12 large raw shrimp, peeled and cleaned ((fresh or frozen + thawed)); 1/2-1 cup grated cheese ((white cheddar or Italian blend)); 3-4 TBSP chopped green onions; 1/8-1/4 tsp freshly ground black pepper; 1/4 tsp red pepper flakes; 1/4 tsp garlic powder; 1/4 tsp salt; extra virgin olive oil for sauteing

Parmesan Shrimp Shrimp Twice Baked Potatoes make an awesome weeknight dinner or a crazy tasty side dish. Gluten-free and totally tasty, they’re sure to be a hit!

Don’t ask me how, but seafood and whipped potatoes are positively legendary together.

Wipe that confused look off your face, I was right there with you. I was positively skeptical at first; unsure if this dish could work not only taste-wise but texture-wise.

Of course I love a good challenge, and since it worked quite fabulously with my seared sesame tuna, surely the seafood-spud combo could work again…

Jackpot!

Parmesan Shrimp Shrimp Twice Baked Potatoes

Shrimp Stuffed Potatoes: Twice-Baked Potatoes with a Twist!

Parmesan Shrimp Shrimp Twice Baked Potatoes

Parmesan Shrimp Shrimp Twice Baked Potatoes make an awesome weeknight dinner or a crazy tasty side dish. Gluten-free and totally tasty, they’re sure to be a hit!

5 from 5 votes

Print Recipe Pin Recipe Rate Recipe

Course: Main Course

Cuisine: American

Keyword: Parmesan Shrimp Shrimp Twice Baked Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Servings: servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

2 medium-large russet baking potatoes
1/2 cup dairy (greek yogurt, sour cream, milk or coconut milk)
1/2 cup veggie or chicken broth
8-12 large raw shrimp, peeled and cleaned (fresh or frozen + thawed)
1/2-1 cup grated cheese (white cheddar or Italian blend)
3-4 TBSP chopped green onions
1/8-1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp salt
extra virgin olive oil for sauteing

Instructions

So it’s actually a really, really ridiculously easy recipe, but for the sake of the newbies out there that may be just now finding their way into the kitchen, I’m going to go the detailed route with the instructions. Essentially you bake the potatoes, whip the insides, saute the shrimp, season, combine, and stuff. your. face. Let’s begin!
Preheat your oven to 350 degrees Fahrenheit
Wash and scrub potatoes, pierce each a 4-6 times with a fork, and rub with olive oil.
Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.
Bake for 60 minutes or until tender in the center with a crispy golden skin. Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.
Short on time? You can also microwave the baked potato and then finish it off in the toaster oven to crisp the skin. After cleaning and “forking,” wrap each potato in a damp paper towel and microwave, together, for 8-11 minutes while your oven or toaster oven preheats to 350F. Rub with oil and top with salt and bake until skin is crispy, approx 10-15 minutes.
While the potatoes are baking, start the shrimp.
Defrost if using frozen, or do the “I-skipped-a-step!” happy dance if using fresh.
Saute your shrimp in a little bit of oil [about 1/2 tablespoon or so!], just enough so the shrimp glisten as they cook.
While they simmer away, season with your choice of spices. I sprinkled mine with garlic powder, cayenne pepper, red pepper flakes and dried parsley along with a little bit o. Because I love the garlicky kick, I also added a few drops of sriracha chili sauce. Stir/flip with a spatula as you season to prevent them from sticking and to spread the herbs and spices to both sides of the shrimp. They will only need a few minutes to cook and are done when they turn peachy-pink and opaque.
Once your potatoes are done baking, allow to cool a bit before slicing into the center. To maintain the shape, cut only halfway through the top portion of the potato, as pictured below.
Now scoop out the center! Leave behind enough to maintain the shape of the potato, about 1/4 inch should do it. Add the insides to a bowl.
Here’s where you get to get creative with what you have on hand. The idea behind a twice baked potato is to fluff up the middle of the potato a-la-mashed potatoes without actually mashing a boatload of spuds. Add-in options for fluffing/whipping the potato can be anything you choose: greek yogurt or sour cream, veggie broth or chicken broth, even milk or coconut milk. Choose your favorites [I went with 1/4 cup veggie broth, 1/4 cup coconut milk, and about 1/2 cup of greek yogurt] and fluff away. You can use a fork to whip the potatoes or an electric beater, up to you!
Stir in freshly chopped green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a few cranks of freshly ground black pepper.
Taste and adjust seasonings as needed [I have a heavy hand with the garlic and always add red pepper flakes and parsley to everything!] and gently spoon the whipped deliciousness into the potatoes.
Top with an extra sprinkle of cheese [optional] and your tasty seasoned shrimp and return to the oven to bake for 10 minutes or so.
Garnish with even more green onion [love them so!] and dig in while they’re deliciously steamy!

Notes

shrimp seasoning options; choose your favorites:

sriracha chili sauce
old bay seasoning blend
cayenne pepper for kick
paprika for more mild flavor
kosher salt for sprinkling
garlic powder
dried parsley

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 307kcal, Carbohydrates: 32g, Protein: 20g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 96mg, Fiber: 6g, Sugar: 4g, Vitamin A: 671IU, Vitamin C: 27mg, Calcium: 378mg, Iron: 8mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

special diets and swaps

brontosaurus chefs

Pair alongside a chilled caesar salad and/or a pile of veggies for a tasty seafood dinner.

t-rex chefs

Skip the steakhouse tonight and pair this with a grilled steak and veggies for the ultimate surf and turf experience. YUM!

so… how was it?

This just blew every shrimp and potato dish I’ve ever had out of the water!

The potato in the photos was my test-run and I assure you I would have fancy staged, propped, and properly lit photos if it weren’t for the fact that I was unable to keep my fork at bay.

First I grabbed a shrimp off the top, then a teeny forkful of fluffy whipped potatoes from the backside of the spud, then I lost any and all willpower and tossed my camera aside! TIME TO EAT!

I can’t even remember if I actually used silverware. I’d like to hope I did, but frankly, this needed to be in my face and I wasn’t about to wait any longer.

When dinnertime rolled around I was still lusting after my speedily scarfed lunch, so I made it AGAIN. Within the same day. No shame here.

It may or may not be on the menu next week as well.

spoiler alert: it is!

There’s something uber comforting about the pairing of fluffy whipped potatoes nestled inside a crunchy, salty skin. The perfectly seasoned shrimp, hot melty cheese, and refreshingly cool green onions are just a bonus. Um, how long do I have to wait before I can make this again? I’m dying over here!

If you get a chance to try these Parmesan Shrimp Twice Baked Potatoes, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Hungry for More Twice Baked Potato Recipes?

Spinach Artichoke Potato Skins – LOVE THESE!
NEW! Cauliflower Twice Baked Potatoes
Greek Potato Skins with Roasted Garlic Hummus