Shrimp Boil Twice Baked Potato

Enjoy a flavorful twist with our Shrimp Boil Twice Baked Potato recipe! These delectable potatoes are loaded with succulent shrimp, bold spices, and savory goodness, providing a unique and satisfying meal. Indulge in the perfect blend of seafood and comfort food in every bite with this innovative dish.



  • 8 baking potatoes
  • 3 tablespoons canola oil
  • 1 tablespoon kosher salt

Shrimp Boil

  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • 2 teaspoons garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 can (15.25 ounces) corn kernels, drained
  • 1 pound medium shrimp, peeled, deveined, tails removed
  • 1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds


  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • ¼ cup (57.5 g) sour cream
  • 1 teaspoon minced garlic
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 2 cups (226 g) mild cheddar cheese, shredded, divided


  • 2 tablespoons fresh parsley, minced
  • 1 medium lemon, cut into wedges


  • Preheat oven to 400°F.


  • Scrub the potatoes. Using a fork or a sharp knife, pierce a few holes in each potato. Place the potatoes onto a microwave-safe plate.
  • Microwave the potatoes on full power for 5-10 minutes*, depending on the size of the potatoes. The centers should be soft. Carefully remove the potatoes from the microwave. Set aside.

Shrimp Boil

  • Line a sheet pan with parchment paper.
    To a large bowl, add butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix to combine.
  • Pour the shrimp mixture onto the lined sheet pan. Bake for 12-15 minutes, or until the shrimp are opaque. Remove from the oven and set aside.


  • Line a second sheet pan with parchment paper.
  • Using a sharp knife, carefully slice the tops off of each potato.
  • Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
  • Brush each potato with oil and sprinkle with salt.
  • To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
  • Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
  • Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
  • Garnish with parsley and a squeeze of fresh lemon juice.

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