Looking for the perfect cheesy comfort food that’s as satisfying as it is simple to make? Loaded Shrimp Baked Potatoes are the answer. With a buttery, golden russet potato base topped with juicy garlic shrimp and a rich homemade cheese sauce, this dish is the ultimate solution for busy weeknights. It delivers on flavor, texture, and that irresistible comfort factor we all crave at the end of a long day.
Unlike complicated seafood dishes, this one uses pantry staples and comes together easily in under an hour. Each element—from the cheese sauce to the crispy potato skin—is customizable, making it ideal for families or anyone craving a hearty one-dish meal. With ingredients like russet potatoes, which are known for their fluffy interior (source), and nutrient-rich shrimp (types of shrimp), you can feel good about what you’re serving, too.
Whether you’re planning ahead for meal prep, need a creative dish for game day, or just want to elevate your regular weeknight dinner routine, this recipe delivers on all fronts. Inspired by trending comfort food classics found on Pinterest, it takes the best of loaded baked potatoes and seafood dinners to create something entirely satisfying and unforgettable.
Why You’ll Love These Loaded Shrimp Baked Potatoes
There’s a reason Loaded Shrimp Baked Potatoes are quickly becoming a favorite for home cooks. They hit every mark: creamy, cheesy, savory, and satisfying. Here’s why you’ll come back to this recipe again and again:
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Quick and Easy Prep
With minimal chopping and straightforward steps, this is the kind of weeknight dinner that doesn’t leave you exhausted. You can even speed things up by using pre-cooked or frozen shrimp—just remember to thaw and pat them dry first for the best texture. -
Flavor-Packed Layers
Every bite combines the crisp skin of a perfectly baked potato, garlic butter shrimp, a velvety cheddar cheese sauce, and toppings like crunchy turkey bacon and fresh green onions. It’s a comfort food explosion that’s both rich and balanced. -
Customizable for Any Diet
This dish can easily be adapted to fit your needs. Swap out the dairy with plant-based alternatives for a dairy-free version, or use gluten-free flour in the roux. Want more protein? Add sautéed veggies or even a second protein like andouille sausage for a Cajun twist. -
Perfect for Meal Prep or Entertaining
These potatoes reheat well, making them great for preparing in advance. You can also double the recipe and set up a toppings bar for casual dinner parties or game nights. Find more inspiration on loaded baked potato toppings here. -
Nutritious Comfort Food
Potatoes are naturally high in potassium and fiber, while shrimp provides lean protein and essential nutrients like selenium and B12. Learn more about the health benefits of shrimp here.
Whether you’re craving something indulgent or need a quick and filling dinner, this recipe satisfies without overcomplicating your evening.
Ingredients Breakdown & Substitutions
Understanding the ingredients in your Loaded Shrimp Baked Potatoes is the key to unlocking their full flavor potential. This section outlines each component, highlights substitutions, and offers tips for making this dish fit your taste and dietary preferences.
For the Baked Potatoes
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4 large russet potatoes: These are the best option due to their high starch content and fluffy interior. Russet potatoes also develop a perfectly crisp skin when baked (learn more).
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1 tbsp olive oil: Helps the skins crisp up in the oven. You can also use avocado oil for a higher smoke point.
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Salt and pepper, to taste: Essential for seasoning the skin and enhancing the natural flavors.
For the Shrimp Topping
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1 lb (450g) shrimp, peeled and deveined: Choose medium or large shrimp for the right balance of texture and flavor. You can explore different types of shrimp depending on availability (read here).
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1 tbsp butter: Adds richness to the garlic sauté.
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2 cloves garlic, minced: A must-have aromatic that brings out the shrimp’s flavor.
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1 tsp paprika: Adds color and a mild smokiness. Substitute with smoked paprika or Cajun seasoning for extra depth (more on paprika).
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1 tsp lemon juice: Balances out the richness with a bright citrus note.
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Salt and pepper, to taste: Adjust seasoning after cooking to avoid over-salting.
For the Cheese Sauce
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2 tbsp butter: Forms the base of the roux.
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2 tbsp all-purpose flour: Thickens the sauce. Use gluten-free flour if needed.
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1 cup milk: Whole milk gives the creamiest result, but almond or oat milk are great dairy-free alternatives.
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1 ½ cups shredded cheddar cheese: Sharp cheddar melts beautifully and adds bold flavor. Learn more about cheese sauces here.
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Salt, to taste: Cheese is naturally salty, so add extra only if needed.
Optional Toppings
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4 slices turkey bacon, cooked and crumbled: A leaner alternative to traditional bacon, adding crunch and flavor.
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2 green onions, chopped: Bright, fresh, and the perfect finishing touch.
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Sour cream, for serving: Adds a creamy tang that balances the richness (what is sour cream).
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Extra shredded cheese, for topping: For those who can’t get enough cheesy goodness.
Substitution Ideas
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Potatoes: Try sweet potatoes for a lower-glycemic option and a hint of sweetness.
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Shrimp: Substitute with diced chicken, tofu, or mushrooms for a different protein profile.
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Dairy-Free Version: Use plant-based butter, non-dairy milk, and vegan cheese.
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Low-Carb Adaptation: Swap potatoes for roasted cauliflower steaks or hollowed-out zucchinis.
Looking for more meal prep dinner ideas? Get inspired with this Pinterest board. Customizing your ingredients makes this dish work for any palate or dietary need while keeping the essence of a creamy, comforting shrimp-loaded baked potato intact.
Step-by-Step Instructions
Creating Loaded Shrimp Baked Potatoes is simple, but following each step carefully ensures your dish comes out restaurant-quality every time. Here’s how to build this irresistible weeknight meal from start to finish.
Prepping and Baking the Potatoes
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Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
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Wash and scrub the potatoes thoroughly to remove dirt. Pat them dry.
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Prick each potato several times with a fork to allow steam to escape during baking.
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Rub the skins with olive oil, then sprinkle generously with salt. This gives you crispy, flavorful skins.
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Bake for 45–60 minutes, depending on size. They should be fork-tender and fluffy inside.
Tip: For quicker cooking, microwave the potatoes for 10 minutes (flipping halfway), then finish in the oven for 15 minutes to crisp the skins. You can also use an air fryer for faster results.
Cooking the Garlic Butter Shrimp
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Melt 1 tbsp butter in a skillet over medium heat.
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Add minced garlic and sauté for 30 seconds until fragrant.
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Add shrimp, paprika, lemon juice, salt, and pepper.
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Cook for 3–4 minutes, stirring occasionally, until shrimp turn pink and opaque.
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Remove from heat and set aside.
To prevent overcooked shrimp, watch for color change and avoid crowding the pan. You’ll find more garlic butter recipes to enhance flavor profiles on Pinterest.
Making the Cheese Sauce
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In a medium saucepan, melt 2 tbsp butter over medium heat.
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Whisk in 2 tbsp flour to create a roux. Cook for 1 minute, whisking constantly.
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Gradually pour in the milk, whisking to avoid lumps. Continue stirring until the mixture thickens.
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Add shredded cheddar cheese, stirring until melted and smooth. Season with salt to taste.
Want more insight into how cheese sauces work? Explore the science behind it here.
Assembling the Loaded Potatoes
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Once baked, remove the potatoes from the oven and let them cool slightly.
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Cut a slit down the center of each potato and gently fluff the insides with a fork.
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Spoon a generous amount of cheese sauce into the center of each potato.
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Top with cooked shrimp, crumbled turkey bacon, chopped green onions, and extra cheese if desired.
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Serve with a dollop of sour cream for extra richness.
Explore more baked potato topping ideas here to elevate your dish.
Tips for the Best Baked Potatoes
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Use large, evenly-sized russet potatoes for consistent cooking and a fluffy texture.
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Bake directly on the oven rack or use a wire rack on a baking sheet to allow air circulation for crispy skins.
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Don’t wrap potatoes in foil—it traps moisture and leads to soggy skins.
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Prick the potatoes deeply enough to let steam escape but not so much that they split open.
How to Customize This Recipe
Loaded Shrimp Baked Potatoes are highly adaptable. Try these variations to make them your own:
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Add Heat: Use Cajun seasoning, chipotle powder, or crushed red pepper flakes.
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Swap the Protein: Replace shrimp with grilled chicken, tofu, or shredded rotisserie chicken.
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Include Veggies: Sautéed mushrooms, roasted bell peppers, or spinach add nutrients and depth.
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Make It a Casserole: Layer sliced baked potatoes, cheese sauce, and shrimp in a baking dish, then bake until bubbly.
Get inspired by more weeknight dinner ideas here.
Serving Suggestions
These hearty potatoes pair beautifully with a variety of sides and beverages:
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Crisp green salad with lemon vinaigrette to balance the richness.
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Roasted vegetables like broccoli or asparagus for added texture.
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Beverage pairing: Serve with iced tea, a crisp white wine, or sparkling water with lemon.
For entertaining, set up a loaded potato bar with extra toppings and let guests build their own. It’s a fun and interactive way to serve this dish for casual gatherings or game days.
Make-Ahead, Storage, and Reheating Tips
Make-Ahead
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You can bake the potatoes and cook the shrimp ahead of time. Store each component separately in the fridge for up to 3 days.
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Cheese sauce can be made ahead and reheated gently on the stove with a splash of milk to loosen it.
Storage
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Store fully assembled potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
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For best results, reheat in a 350°F oven for 15–20 minutes until hot.
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Alternatively, microwave on 50% power for 2–3 minutes, but the skin may lose some crispness.
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An air fryer is also great for reheating without drying the shrimp.
Explore other meal prep-friendly comfort food dishes here.
Nutritional Information (Estimated)
Each loaded shrimp baked potato contains approximately:
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Calories: 480–550 (depending on toppings and cheese quantity)
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Protein: 25–30g (from shrimp, cheese, and turkey bacon)
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Carbohydrates: 40–50g (from potato and roux)
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Fats: 20–25g (from cheese, butter, and oil)
To lighten the dish:
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Use reduced-fat cheese and sour cream.
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Skip bacon or choose a low-fat variety.
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Replace whole milk with unsweetened almond milk.
FAQs:
Can you put raw shrimp on a baked potato?
No, shrimp must be fully cooked before adding to the baked potato. Raw shrimp will not cook evenly in the time it takes to assemble and serve, and undercooked shrimp poses food safety risks.
What is the best way to cook shrimp for baked potatoes?
The best method is a quick sauté in garlic butter. This technique infuses flavor and cooks the shrimp evenly without drying it out. You can also roast the shrimp in the oven with paprika and olive oil for a hands-off option.
Can I make loaded baked potatoes with frozen shrimp?
Yes, but thaw them fully first. Place frozen shrimp in a bowl of cold water for 15–20 minutes. Once thawed, pat dry to avoid watering down the garlic butter sauce during cooking.
Are loaded shrimp baked potatoes healthy?
They can be! This dish is high in protein and fiber and can be adjusted to fit your dietary goals. Use lean proteins, go light on the cheese, or add vegetables for more nutrients.
Can I make this dairy-free or gluten-free?
Absolutely. Use plant-based butter, milk, and cheese for a dairy-free version. For gluten-free, simply swap the flour in the roux with a 1:1 gluten-free flour blend. Explore more gluten-free comfort meals here.
Loaded Shrimp Baked Potatoes the best cheesy weeknight dinner
Description
Creamy oven-baked russet potatoes are topped with juicy garlic butter shrimp, a rich homemade cheddar cheese sauce, and finished with crispy turkey bacon, green onions, and sour cream. This easy, cheesy dish is the ultimate loaded comfort food—perfect for quick weeknight dinners, meal prep, or game day feasts. Ready in under an hour and packed with flavor, it’s a must-try for seafood and potato lovers alike.
Ingredients
For the baked potatoes:
- 4 large russet potatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
For the shrimp topping:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp lemon juice
- Salt and pepper, to taste
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- Salt, to taste
Toppings (optional but recommended):
- 4 slices turkey bacon, cooked and crumbled
- 2 green onions, chopped
- Sour cream, for serving
- Extra shredded cheese, for topping
Instructions
Preheat oven to 400°F (200°C).
- Wash and scrub the potatoes. Prick each potato with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and bake for 45–60 minutes until fork-tender.
- While potatoes are baking, prepare the shrimp. In a skillet, melt 1 tbsp butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add shrimp, paprika, lemon juice, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and opaque. Remove from heat and set aside.
- Make the cheese sauce: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until thickened.
- Stir in shredded cheddar cheese until melted and smooth. Season with salt to taste.
- Once potatoes are done, carefully cut a slit down the middle and fluff the insides with a fork. Spoon cheese sauce into the center of each potato.
- Top with sautéed shrimp, crumbled turkey bacon, chopped green onions, and extra cheese if desired. Serve with a dollop of sour cream.
Notes
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For the best texture, bake potatoes directly on the oven rack without foil.
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Use large shrimp for meaty bites that stand out against the cheese and potato.
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Make the cheese sauce just before serving for the creamiest consistency.
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Keep components separate if prepping ahead and assemble fresh for best flavor.
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To cut down on prep time, use pre-cooked shrimp and store-bought cheese sauce, though homemade always tastes best.
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For a party or potluck, turn this recipe into a loaded baked potato casserole.
