A jumbo baked potato becomes a full, comforting meal when it’s stuffed with seasoned shrimp, sautéed peppers and onion, and finished with a warm, silky Parmesan cheese sauce. Each bite has a mix of crisp potato skin, fluffy potato center, tender shrimp, and rich creaminess, with optional chopped turkey bacon for a smoky, savory topping.
Prep Time: 25 minutes
Cook Time: 75 minutes
Total Time: 100 minutes
Servings: 2 (2 loaded potatoes)
Calories: 1115 per serving
Ingredients
Baked Potato
- 2 jumbo baking potatoes, scrubbed
- 15 ml olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 15 g unsalted butter
- 30 g shredded cheddar cheese
Seafood Component
- 200 g raw shrimp, peeled, deveined, tails removed
- 10 ml olive oil
- 4 g seafood seasoning (or Cajun spice blend if necessary)
Sautéed Vegetables
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 60 g red onion, diced
- 10 ml olive oil
- 1 g garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Cheese Sauce
- 360 ml heavy cream
- 60 g Parmesan cheese, freshly grated
- 8 g garlic powder
- 1.25 g salt
- 1.25 g freshly ground black pepper
- 2.5 g Cajun seasoning
- 2.5 g dried Italian herbs
Turkey Bacon (Optional)
- 50 g cooked turkey bacon, chopped
Instructions
- Bake the potatoes.
Preheat your oven to 232°C. While the oven heats, thoroughly scrub the potatoes and pat them dry so the skins can crisp nicely. Rub each potato all over with the 15 ml olive oil, then season generously with salt and freshly ground black pepper. Place the potatoes directly on the oven rack for the best airflow (or set them on a baking tray if you prefer). Roast for 60 to 75 minutes, until the skins look crisp and the centers “give” when you gently squeeze them (use an oven mitt) or a knife slides in easily. - Make the warm cheese sauce.
While the potatoes finish baking, set a saucepan over medium heat and pour in the 360 ml heavy cream. Warm it gently until you see bubbling around the edges—avoid a rolling boil so the sauce stays smooth. Add the Parmesan, 8 g garlic powder, 1.25 g salt, 1.25 g black pepper, 2.5 g Cajun seasoning, and 2.5 g dried Italian herbs. Whisk continuously, making sure the Parmesan melts fully and the seasonings distribute evenly. Keep whisking until the sauce looks silky and slightly thickened. Remove from the heat and cover the pan to keep the sauce warm. - Sauté the vegetables.
Heat a skillet over medium-high and add 10 ml olive oil. Once the oil is hot, add the diced red bell pepper, green bell pepper, and red onion. Season with 1 g garlic powder, plus salt and freshly ground black pepper to taste. Sauté for 5 to 7 minutes, stirring often, until the vegetables are tender and fragrant but still hold their shape and color. Remove from heat and set aside.
- Cook the shrimp quickly and gently.
Place the shrimp in a bowl and toss with 10 ml olive oil and the seafood seasoning. Preheat a skillet over medium-high (you can use the same one, if it’s free). Add the shrimp in a single layer so they sear instead of steaming. Cook for 2 to 3 minutes per side, turning once, until the shrimp are opaque and curled into a “C” shape. As soon as they’re done, remove them from the pan so they stay juicy and tender. - Assemble the loaded potatoes.
When the potatoes are baked, carefully slice each one open along the center. Gently press the ends to open the potato and fluff the hot interior. Add 15 g unsalted butter into the center so it melts into the potato flesh, then sprinkle in the 30 g shredded cheddar cheese and let it soften from the heat. Spoon the sautéed vegetables over the top, followed by the cooked shrimp. If using, add the chopped cooked turkey bacon. Finally, drizzle the warm cheese sauce generously over everything, letting it seep into the layers. Serve immediately while the sauce is hot and the potato is still fluffy.
Notes
For the smoothest melt and best flavor, use freshly grated Parmesan and cheddar. Adjust how much cheese sauce you spoon over each potato to match your preference.