Loaded Shrimp Bacon Potato (Printable Version)
Crisp baked potato loaded with shrimp, bacon, veggies, and creamy Parmesan cheese sauce for a hearty, flavorful dish.
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes (firm and heavy)
→ Seafood
02 -
450 g jumbo shrimp, deveined and tails removed
→ Vegetables
03 -
1 bell pepper, diced
04 -
1 medium onion, diced
05 -
1 small zucchini, diced
→ Dairy
06 -
60 g unsalted butter
07 -
150 ml heavy cream
08 -
120 g shredded cheddar or Monterey Jack cheese
09 -
50 g freshly shredded Parmesan cheese
→ Meats
10 -
100 g thick-cut chopped bacon, cooked until crispy
→ Oils & Seasonings
11 -
30 ml extra virgin olive oil
12 -
1 tbsp Ashley’s Seafood Secret or preferred seafood seasoning (paprika, garlic, mild heat)
13 -
1 tsp Cajun seasoning
14 -
1 tsp Italian herb blend
15 -
½ tsp garlic powder
16 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 230°C. Rub russet potatoes all over with olive oil, salt, and pepper. Place directly on oven racks and bake for 60 to 75 minutes until skins are crisp and flesh is tender when pierced with a fork.
02 -
Toss shrimp with 15 ml olive oil and seafood seasoning. Heat a skillet over medium-high heat, add shrimp, and cook for 2 to 3 minutes per side until pink and curled. Avoid overcooking.
03 -
In the same skillet, add remaining olive oil and sauté diced bell pepper, onion, and zucchini with salt, pepper, and garlic powder for 5 to 7 minutes until tender but still vibrant. Remove from heat.
04 -
Warm heavy cream in a saucepan over medium heat until just bubbling. Whisk in Parmesan, garlic powder, salt, pepper, Cajun seasoning, and Italian herbs. Stir until thickened and smooth.
05 -
Slice open baked potatoes and gently fluff the inside. Add a pat of butter and shredded cheese. Top evenly with sautéed vegetables, shrimp, and crispy bacon. Spoon warm cheese sauce over all. Serve immediately with extra toppings if desired.
# Notes:
01 -
Russet potatoes maintain structure and fluff when baked. Shredding cheese fresh ensures smooth melting. Crisp bacon separately and add before serving for best texture. Assembled but unsauced potatoes can be refrigerated up to 2 days and reheated.