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Loaded Shrimp Baked Potatoes with Creamy Garlic Sauce

Loaded Shrimp Baked Potatoes with Creamy Garlic Sauce

These loaded shrimp baked potatoes combine fluffy russet potatoes, juicy seasoned shrimp, melted cheddar and mozzarella, and a rich creamy garlic sauce. Finished with parsley, green onions, and lemon, they make a hearty and satisfying seafood dinner.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup cream cheese
  • 1 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, optional
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, sliced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Equipment

  • Baking sheet For baking the potatoes
  • large skillet
  • fork For piercing and fluffing the potatoes
  • Wooden spoon or silicone spatula
  • knife and cutting board

Method
 

  1. Preheat the oven to 425°F. Wash and dry the potatoes, pierce them several times with a fork, then rub with olive oil and a little of the salt. Bake for 50 to 60 minutes, until fork-tender.
  2. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shrimp and season with paprika, garlic powder, Italian seasoning, salt, and black pepper. Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
  3. Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and softened.
  4. Add the heavy cream and cream cheese. Stir over medium-low heat until the cream cheese melts and the garlic sauce becomes smooth and creamy.
  5. Stir in the cheddar and mozzarella until melted. Add the red pepper flakes, if using, and lemon juice. Simmer gently for 1 to 2 minutes.
  6. Cut a deep slit in each baked potato and gently fluff the inside with a fork. Spoon some creamy garlic sauce into each potato, then load with the cooked shrimp. Top with additional cheesy sauce.
  7. Return the loaded shrimp baked potatoes to the oven for 5 to 7 minutes, until everything is hot, melted, and bubbly.
  8. Spoon more creamy garlic sauce over each shrimp baked potato. Garnish with fresh parsley and sliced green onions, then serve hot.

Notes

Bake the potatoes until completely fork-tender so the centers fluff easily.
Cook the shrimp only until pink and cooked through to keep them tender.
Reduce the heat before adding the heavy cream and cream cheese so the sauce stays smooth.
Stir the cheeses in gradually until fully melted.
Fluff the inside of each potato before adding the sauce and shrimp so the filling distributes evenly.
Return the loaded potatoes to the oven only long enough to make everything hot and bubbly.
Serve immediately with extra creamy garlic sauce spooned over the top.