Loaded Shrimp Bacon Potato

This loaded shrimp and bacon potato packs everything you want in a dinner into one comforting bite. Baked potatoes with crisp skins are stuffed with juicy sautéed shrimp, smoky bacon, bright veggies, and a dreamy cheesy sauce. The flavors mingle together for an easy meal that feels special but comes together with minimal fuss. I love serving this when I need to warm up a crowd or want a twist on classic comfort food.

After a long day I love how this dinner feels equal parts indulgent and nourishing. The combination of shrimp and bacon really does feel like a special treat every single time.

Ingredients

• Large russet potatoes: These hold their shape and fluff up inside, pick ones that are firm and weighty
• Jumbo shrimp: Fresh or thawed for the juiciest result, ask for deveined shrimp when shopping
• Olive oil: A must for roasting and sautéing, use extra virgin for the richest flavor
• Seafood seasoning like Ashley’s Seafood Secret: Adds depth and brings out shrimp flavor, check for blends with paprika and garlic
• Assorted vegetables: Bell peppers, onions, and zucchini are my favorite, look for vibrantly colored, unblemished veggies
• Salt and black pepper: Essential for building flavor in each layer, fresh cracked pepper makes a difference
• Garlic powder: Enhances savory aroma in veggies and sauce, always handy in the pantry
• Butter: Brings richness and helps melt cheese, real unsalted butter is best
• Shredded cheese: Cheddar or Monterey Jack will melt creamily, shred yourself for best results
• Chopped bacon: Thick slices crisp best, they add smoky punch and texture
• Heavy cream: The foundation for a velvety cheese sauce, buy the freshest you can
• Parmesan cheese: Freshly shredded brings real sharpness and epic melt, grate from a block
• Cajun seasoning: Provides signature kick, taste before adding more for spice control
• Italian herbs: For herby complexity, use a dried blend or your favorite mix

Step-by-Step Instructions

Bake the Potatoes:

Rub russet potatoes with olive oil, salt, and pepper. Place right on the oven rack and bake at four hundred fifty degrees Fahrenheit for about one hour to one hour fifteen minutes. The skins should be crisp and insides very soft when a fork goes in.

Prepare the Shrimp:

Peel and devein shrimp if needed. Toss with olive oil and seafood seasoning. Heat a skillet over medium-high, add oil, and cook shrimp two to three minutes per side. Look for them to turn pink and curl into a c shape. Set aside as soon as they firm up.

Sauté the Vegetables:

Dice the vegetables into even pieces. In a hot skillet with olive oil, salt, pepper, and garlic powder, sauté for five to seven minutes. Stir frequently until the veggies are just tender but still colorful.

Make the Cheese Sauce:

In a small saucepan, heat one and a half cups heavy cream over medium until it starts to bubble. Whisk in half cup Parmesan cheese, a dash of garlic powder, pinch salt, pepper, Cajun seasoning, and Italian herbs. Stir slowly until sauce is thick, silky, and cheese fully melted.

Assemble the Loaded Potato:

Slice a deep opening down the center of each potato and gently squeeze the ends to create a fluffy base. Place a little butter and shredded cheese inside, then top with sautéed vegetables, shrimp, and chopped bacon if using. Finish by spooning hot cheese sauce over the top and add more shredded cheese or toppings as you like.

Pin

Watching the cheese sauce swirl together with shrimp and bacon always gets people excited at my table. My kids race for the crispiest bacon bits. Small rituals like this turn a weeknight into something everyone looks forward to.

Storage Tips

Loaded potatoes will keep tightly wrapped in the fridge for two days. For the best texture, store the assembled potatoes without sauce, reheat them in foil in the oven, and then top with hot cheese sauce and fresh toppings at the table. If your cheese sauce thickens in the fridge, simply warm it gently and add a splash of milk while stirring.

Ingredient Substitutions

You can use cooked chicken or even mushrooms instead of shrimp for a new twist, or to make the dish vegetarian. Any cheese that melts smoothly works in the sauce—Gouda and smoked provolone are both delicious. If you cannot find seafood seasoning, mix paprika, onion powder, and a pinch of cayenne for a close match.

Serving Suggestions

Serve these loaded potatoes with a fresh salad or roast broccoli for color and balance. For entertaining, set up a baked potato bar and allow everyone to build their own with favorite toppings and variations. A side of extra cheese sauce is always a hit.

Pin

Cultural and Historical Notes

Loaded baked potatoes are a classic in American comfort food, but this recipe combines Cajun and Southern coastal flavors for something unique. Using shrimp and bacon pays homage to traditional seafood bakes, while bringing a sense of family and gathering from my time on the Gulf Coast. These dishes remind me how food tells stories and builds memories.

This loaded potato gets requests in my house weekly. The blast of flavors and mix of textures make it irresistibly fun as both a main and a showstopper side.

Recipe FAQs

→ How can I tell when the baked potato is ready?

The potato is done when the skin is crisp and the inside yields easily to a fork without resistance after baking about 1 hour at 450°F.

→ What’s the best way to cook the shrimp?

Sauté shrimp over medium-high heat with olive oil and seafood seasoning for 2-3 minutes per side until they curl into a C shape and turn opaque to keep them juicy.

→ Can bacon be replaced with another protein?

Yes, diced ham, cooked chicken, or plant-based alternatives provide flavorful options to replace bacon while maintaining texture and taste balance.

→ Which vegetables work well for sautéing here?

Bell peppers, onions, and zucchini are excellent choices; sauté them with olive oil, salt, pepper, and a touch of garlic powder for 5-7 minutes until tender but still vibrant.

→ How is the creamy Parmesan sauce prepared?

Simmer heavy cream over medium heat, then whisk in freshly shredded Parmesan, garlic powder, seasoning, and herbs until smooth and thickened for a luscious texture.

→ What’s the ideal way to assemble the loaded potato?

Slice the baked potato center open, fluff the inside with butter and shredded cheese, then layer sautéed veggies, shrimp, bacon, and finish by pouring warm cheese sauce over the top.