Quick and Easy Shrimp-Stuffed Loaded Baked Potato Recipe

Indulge in a savory delight with our Quick and Easy Shrimp-Stuffed Loaded Baked Potato recipe. Microwave shortcuts ensure perfectly cooked potatoes, while succulent shrimp, melted cheese, crispy bacon, and tangy sour cream create a mouthwatering symphony of flavors. Try this convenient yet impressive dish for a satisfying meal in no time!


1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
4 large russet potatoes
1 pound shrimp, peeled and deveined
1 cup shredded cheddar cheese
1/2 cup sour cream
4 slices cooked bacon, crumbled
2 green onions, thinly sliced


Begin by preparing the potatoes. Wash and scrub them thoroughly, then pat dry with paper towels.
Use a fork to poke several holes all over each potato. This allows steam to escape during cooking.
Wrap each potato individually in plastic wrap. Microwave on high for 4-6 minutes, depending on the size of the potatoes, until they are tender.
Preheat your oven to 400°F (200°C).
Once the potatoes are done microwaving, carefully unwrap them and place them on a baking sheet lined with parchment paper.
Brush each potato with olive oil and sprinkle with paprika, salt, and pepper.
Roast the potatoes in the preheated oven for about 20 minutes, or until the skin is crispy and golden brown.
While the potatoes are roasting, prepare the shrimp filling. Heat olive oil in a skillet over medium heat. Add the shrimp and cook until they are pink and opaque, about 3-4 minutes per side. Season with salt and pepper to taste.
Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise and fluff the insides with a fork.
Divide the cooked shrimp evenly among the potato halves, then top with shredded cheddar cheese.

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