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Imagine the comforting warmth of a classic twice-baked potato, brimming with creamy, cheesy goodness, but with a twist that transports you to a coastal seafood feast. The Shrimp Boil Twice Baked Potato merges these two culinary worlds into one delicious dish. This recipe is a delightful fusion that combines the rich, savory flavors of a traditional shrimp boil—complete with succulent shrimp, sweet corn, and spicy seasoning—with the fluffy, satisfying texture of a baked potato.

Shrimp Boil Twice Baked Potato

Experience a culinary delight with our Shrimp Boil Twice Baked Potato recipe! This unique twist on a classic combines creamy, cheesy potatoes with succulent shrimp, sweet corn, and bold Old Bay seasoning for an unforgettable flavor explosion. Perfect for gatherings or cozy dinners, these stuffed potatoes promise to impress everyone at the table. Click through now to explore the full recipe and elevate your meal with this delicious fusion!
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Ingredients
  

4 large russet potatoes

1 lb shrimp, peeled and deveined

1 tablespoon Old Bay seasoning

3 tablespoons olive oil

1 cup cooked corn kernels (fresh or frozen)

1/2 cup cooked and crumbled bacon

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup green onions, chopped

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat the oven to 400°F (200°C).

    Scrub the russet potatoes clean, then prick each several times with a fork. Rub them with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender.

      While the potatoes are baking, bring a large pot of water to a boil. Add the shrimp and Old Bay seasoning. Cook for about 3-4 minutes, until the shrimp turn pink and opaque. Drain and set aside.

        Once the potatoes are cooked, remove them from the oven and let them cool until manageable.

          Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato in the skin to maintain structure.

            To the bowl of potato flesh, add the cooked shrimp, corn, crumbled bacon, half of the cheddar cheese, sour cream, and green onions. Mix until well combined and season with salt and pepper.

              Spoon the potato mixture back into the potato skins, packing it in tightly.

                Top each stuffed potato with the remaining cheddar cheese.

                  Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                    Once done, garnish with extra green onions and serve with lemon wedges on the side.

                      Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4

                        - Presentation Tips: Serve the shrimp boil twice baked potatoes on a colorful platter with lemon wedges for a refreshing touch. Optionally, drizzle with extra sour cream or hot sauce for added flavor.