Loaded Shrimp Turkey Bacon Potato (Print-Friendly Version)
Baked potatoes stuffed with shrimp, turkey bacon, and cheese, topped with sour cream and green onions.
# Ingredients You’ll Need:
→ Potatoes
01 -
4 large russet potatoes
→ Toppings and Filling
02 -
1 tablespoon olive oil
03 -
1/2 pound shrimp, peeled and deveined
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
6 slices turkey bacon, cooked and crumbled
09 -
1 cup shredded cheddar cheese
10 -
1/2 cup sour cream
11 -
1/4 cup green onions, finely chopped
12 -
2 tablespoons butter
# How to Make It:
01 -
Preheat oven to 400°F. Scrub potatoes thoroughly, pierce each with a fork several times, then rub with olive oil. Arrange potatoes directly on the oven rack and bake for 50-60 minutes or until fork-tender.
02 -
While potatoes bake, season shrimp with garlic powder, paprika, salt, and black pepper. Heat a skillet over medium heat, add a drizzle of olive oil, and cook shrimp for 2-3 minutes per side until opaque and pink. Remove from pan and set aside.
03 -
When potatoes are baked, cut a slit along the top of each and gently squeeze ends to open. Carefully scoop some potato flesh into a bowl. Add butter, half of the cheddar cheese, and half of the sour cream to the bowl and mash until smooth. Stir in cooked shrimp and half the crumbled turkey bacon.
04 -
Evenly spoon the shrimp mixture back into the potato shells. Top each with the remaining cheddar cheese and turkey bacon.
05 -
Return stuffed potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
06 -
Remove from oven and crown each potato with a dollop of sour cream and a sprinkle of chopped green onions. Add a drizzle of hot sauce or ranch if desired and serve immediately.
# Extra Suggestions:
01 -
For an extra touch, use freshly grated cheese for both flavor and melt quality. Always taste and adjust salt and pepper as needed throughout the preparation.