Turn a simple baked potato into a creamy, flavor-packed meal with these loaded baked potatoes stuffed with savory shrimp. Bake the potatoes, scoop out the centers, then combine the flesh with cheddar, half-and-half, sautéed shrimp, and seasonings for a rich filling.
Spoon the mixture back into the potato shells, bake briefly to meld flavors, and finish with sliced green onions. Serve with a green salad and a buttered roll for a satisfying dinner.
Why You’ll Love These Potatoes
Easy make-ahead dinner – bake the potatoes a day ahead. When you’re ready to serve, just scoop, mix, stuff, and reheat.
Filling and satisfying – each stuffed potato combines protein, veggies, and a creamy cheesy filling. The recipe yields enough to feed four hungry people as a main course or up to eight as a side.
Flexible meal planning – serve a single stuffed potato half alongside a steak and a simple vegetable salad for an easy, balanced plate.
What Goes In Them
Below is an overview of the main ingredients; the full amounts and details are in the recipe card further down.
Russet potatoes – large baking potatoes work best for scooping and stuffing.
Shrimp – use peeled and deveined raw shrimp for quick sautéing.
Cheddar cheese – adds sharp, melty richness; substitute parmesan if preferred.
Half and half – creates a creamy texture; milk can be used but will be less rich.
Minced onion and garlic – finely chopped so they cook quickly with the shrimp.
Sliced green onions – garnish for freshness; you can also fold some into the filling.
Seasonings – salt, black pepper, paprika, and an optional pinch of cayenne for heat.
How to Make Them
Here’s a concise summary of the method. Full instructions are included in the recipe card below.
(1) Bake potatoes until tender, slice in half, and scoop out the centers, leaving a thin shell.
(2) Sauté shrimp with butter, onion, and garlic until opaque.
(3) Mash the scooped potato with butter, half-and-half, cheese, and seasonings, then fold in the shrimp mixture.
(4) Stuff the potato shells, sprinkle with paprika, bake briefly, then top with sliced green onions and serve.
Recipe Substitutions and Tips
- Swap shrimp for crawfish tails for another seafood option.
- Avoid overcooking shrimp to keep them tender.
- Top with extra cheese or cooked bacon after baking for added richness.
- Prick potatoes before baking to prevent bursting.
- Add Cajun seasoning and a drizzle of hot sauce for a spicier version.
Frequently Asked Questions
Wrapping potatoes in foil is optional. Foil can help retain moisture, but baking directly on a sheet produces a crisper skin.
Wrap each stuffed half in plastic wrap or place in an airtight container and refrigerate for up to 2 days.
Half and half is equal parts milk and cream. You can use whole milk, evaporated milk, sour cream, or yogurt as substitutes. Mixing 1 tablespoon melted butter into milk approximates the richness of half and half. Results may vary slightly.
More Cajun Recipes to Try
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Cajun Shrimp Stew
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Easy Shrimp and Rice Casserole
-
Fried Green Tomatoes with Shrimp Cajun Sauce
-
Thai Coconut Shrimp Soup
If you make this recipe, please leave a comment to share how it turned out — I’d love to hear from you.
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Recipe
Shrimp Stuffed Baked Potatoes
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Equipment
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sheet pan
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measuring cup(s)
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measuring spoons
Ingredients
- 4 large Russet potatoes (about 2.5 pounds total)
- 4 tablespoons butter, divided
- 1 pound medium raw shrimp, peeled and deveined (thaw if frozen)
- 2 tablespoons fresh minced onion
- 1 teaspoon fresh minced garlic
- ½ cup half and half
- 1 teaspoon salt
- ½ teaspoon black pepper
- cayenne pepper (light sprinkle, optional)
- 1 cup cheddar cheese, shredded
- ½ teaspoon paprika
- sliced green onions, for garnish
Instructions
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Preheat oven to 425°F. Scrub and dry potatoes, then poke several holes with a fork. Place on a baking sheet and bake 45–60 minutes, until tender when pierced with a fork. Let cool slightly.
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Melt 2 tablespoons butter in a skillet over medium heat. Add shrimp, minced onion, and garlic; cook until shrimp are opaque, stirring occasionally. Remove from heat and set aside.
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Slice potatoes lengthwise and scoop out the centers, leaving about ¼ inch of flesh to form shells. Place the scooped potato in a bowl. Add the remaining 2 tablespoons butter, half-and-half, salt, pepper, and cayenne if using. Whip with an electric mixer until smooth.
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Fold in the shredded cheddar and the cooked shrimp, scraping the skillet to capture any buttery bits. Taste and adjust seasoning if needed.
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Fill the potato shells evenly with the potato-shrimp mixture. Sprinkle the tops with paprika.
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Return to the oven and bake 15 minutes, until heated through and cheese is melted. Garnish with sliced green onions.
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Serving suggestion: one serving is two stuffed potato halves. Alternatively, serve a single half with a side salad and a buttered roll.
Notes
The potato-shrimp mixture should be thick, like mashed potatoes; using about 2½ pounds of potatoes helps achieve the right consistency.
Leftovers: wrap each stuffed half or place in an airtight container and refrigerate up to 2 days.
Substitutions
Swap half-and-half for sour cream for a more classic “loaded” potato flavor, or use whole milk for a lighter result.
Nutrition
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Calories: 508kcal
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Carbs: 42 g
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Protein: 28 g
Nutritional information is provided as a courtesy. It may vary depending on the brands and ingredients you use. For precise values, calculate using your preferred nutrition tool.