A fluffy baked potato piled high with melty cheddar, juicy seasoned shrimp, and crispy bacon — this Loaded Shrimp & Bacon Baked Potato turns a humble spud into a full-blown feast. It’s comfort food turned all the way up, and it never fails to make a crowd happy.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 lb medium shrimp, peeled and deveined
- 6 slices bacon
- 1 1/2 cups shredded sharp cheddar
- 1/2 cup sour cream
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp paprika, divided
- Salt and black pepper, to taste
- 3 green onions, sliced
- 2 tbsp fresh chives, chopped
Instructions
- Bake the potatoes: Rub the potatoes with olive oil and salt and bake at 400°F (200°C) for 55–65 minutes until completely tender.
- Crisp the bacon: Cook the bacon in a skillet until crisp; drain on paper towels and crumble.
- Season the shrimp: Toss the shrimp with garlic powder, 1/2 tsp paprika, salt, and pepper.
- Sear the shrimp: In the bacon drippings, cook the shrimp 1–2 minutes per side until pink and just opaque.
- Fluff the potatoes: Split each potato open, fluff the insides with a fork, dot with butter, and season with salt and remaining paprika.
- Load them up: Fill each potato generously with cheddar, shrimp, and crumbled bacon.
- Melt: Return to the oven for 5 minutes until the cheese is fully melted.
- Finish and serve: Dollop with sour cream and shower with green onions and chives.
Pro tip: Bake the potatoes directly on the oven rack — the circulating hot air crisps the skins all over instead of steaming the bottoms.
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Estimated nutrition per serving: 540 calories, 32g protein per serving.
