Shrimp Stuffed Twice Baked Potatoes Recipe

My Grandson’s Favorite Dinner

My grandson Leo calls these “boat potatoes.” He says they look like little canoes full of treasure. I still laugh at that. The treasure is the creamy filling and sweet, pink shrimp. This dish feels fancy but it’s really just simple things mixed together.

It matters because food is about joy. Making someone’s favorite meal is a quiet way to say “I love you.” Does your family have a special name for a favorite food? I’d love to hear it.

The Potato Secret

You must let the potatoes cool. I learned this the hard way. I once scooped them too fast. My fingers were so hot! Now I wait 25 minutes, just like the recipe says.

Leaving a wall of potato in the skin is key. It makes a strong boat for your filling. No sinking allowed! *Fun fact: A potato is about 80% water. That’s why it steams so nicely when baking.

Mixing the Good Stuff

This is the fun part. You mash the warm potato with butter and sour cream. Then comes the cheese, garlic, and spices. Doesn’t that smell amazing? Finally, you gently fold in the shrimp.

Be gentle with the shrimp. You don’t want to break them into tiny bits. You want little bites of seafood surprise in every spoonful. Do you prefer big shrimp or small ones for recipes like this?

Why This All Works

The potato skin gets crispy in the oven again. The inside gets hot and bubbly. The cheese on top melts into a golden blanket. It’s two textures in one bite. That matters. Food should be fun to eat.

It also matters because it’s a complete meal. You have your vegetable, your protein, and your dairy all in one neat package. It’s cozy food that fills you up.

Time to Bake and Serve

Don’t overfill your potato boats. If you pile the filling too high, it might drip. A little mound is perfect. A last sprinkle of cheese makes them pretty.

Bake them just until everything is hot and happy. Then serve them right away. The steam rising from them is the best welcome. What side dish would you serve with these? A simple green salad is my go-to.

Ingredients:

Ingredient	Amount	Notes
Baking potatoes	4 large
Butter	8 ounces
Grated cheese	4 cups	Cheddar and Monterey Jack pre-shredded mix
Sour cream	2 cups
Shrimp	1 pound	Cooked
Salt and pepper	To taste
Minced garlic	2 Tablespoons
Diced onion	2 Tablespoons
Paprika	¼ teaspoon
Basil	¼ teaspoon

My Cozy Shrimp Stuffed Potatoes

Hello, my dear! It’s Anna. Let’s make something special today. These potatoes are like a warm hug. They are creamy, cheesy, and full of sweet shrimp. I first made these for my grandson’s birthday. He still asks for them every year. Doesn’t that smell amazing when the cheese melts? Let’s get our hands busy.

Ingredients

• 4 large baking potatoes
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 clove garlic, minced
• 2 tablespoons finely chopped onion
• 1/2 teaspoon paprika
• 1 teaspoon dried basil
• 1 pound cooked shrimp, chopped
• Salt and pepper to taste

Instructions

Step 1: First, bake your four big potatoes. Use your oven or even the grill. I love the smoky flavor from the grill. Let them cool completely. This took me 25 minutes. You must be able to hold them. (Hard-learned tip: If you rush, you’ll burn your fingers. I still laugh at that mistake!).

Step 2: Slice each cool potato in half. Scoop the soft inside into a big bowl. Leave a little wall of potato in the skin. Think of it like a little boat. We will fill that boat later. Save all that fluffy potato goodness.

Step 3: Now for the fun part! To the bowl, add the butter, sour cream, and cheese. Then add the garlic, onion, paprika, and basil. Mix it all until it’s smooth and happy. Taste it. Does it need more salt or pepper? You decide.

Step 4: Gently fold in your cooked shrimp. Be kind so they don’t break. Then spoon the filling back into your potato boats. Don’t pile it too high. They might spill over in the oven. A little extra cheese on top makes everything better.

Step 5: Bake them at 350 degrees for about 20 minutes. You’ll know they’re ready. The cheese will bubble and turn golden. Serve them right away while they’re hot. What’s your favorite cozy food to share? Share below!

Cook Time: 20 minutes
Total Time: About 1 hour 30 minutes
Yield: 8 potato halves
Category: Dinner, Seafood

Three Fun Twists to Try

This recipe is like a good friend. You can dress it up different ways. Here are three ideas I love. They make the meal feel new again. My neighbor Sue loves the veggie version. It’s so colorful on the plate.

The Garden Swap: Skip the shrimp. Use tiny broccoli florets and corn instead. It’s so cheerful and green.

The Spicy Kick: Add a chopped jalapeño to the mix. Use pepper jack cheese too. It will warm you right up.

The Breakfast Twist: Fill them with crumbled bacon and cheddar. Top with a fried egg. Perfect for a lazy Sunday.

Which one would you try first? Comment below!

Serving Your Masterpiece

These potatoes are a full meal. But I always add a little something extra. A simple green salad is perfect. It adds a fresh crunch. Some steamed asparagus is lovely too. For garnish, a sprinkle of green onion or chives looks pretty. It makes the plate sing.

For drinks, I have two choices. A crisp glass of white wine pairs nicely. For the kids, or a cozy night, try sparkling lemon water. It cleans your palate between bites. Which would you choose tonight?

Keeping Your Stuffed Potatoes Happy

Let’s talk about leftovers. These potatoes are best eaten right away. But life happens. You can keep them in the fridge for two days. Cover them well with plastic wrap.

You can freeze them before the second bake. Scoop the filling into the skins. Do not bake them yet. Wrap each half tightly in foil. They will keep for a month. This is perfect for busy nights.

To reheat, bake frozen potatoes at 350 degrees. Bake for 30-40 minutes. I once reheated one in the microwave. The skin got soggy. The oven is always better. Batch cooking like this saves time and stress. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, the potato skin tears. Do not worry. Just patch it with filling. It will bake together. I remember when my grandson poked a hole. We just filled it up. It tasted just as good.

Second, the filling seems too dry. Add a splash of milk. Or add an extra spoon of sour cream. This makes it creamy and easy to mix. Third, the shrimp can get rubbery. Do not overmix them. Gently fold them in at the end.

Fixing small problems builds your cooking confidence. Getting the texture right makes every bite more delicious. Which of these problems have you run into before?

Your Questions, My Answers

Q: Is this recipe gluten-free? A: Yes, all these ingredients are naturally gluten-free. Just check your pre-shredded cheese label to be sure.

Q: Can I make it ahead? A: Absolutely. Prep everything the day before. Keep the filled potatoes in the fridge. Bake them when you are ready.

Q: What if I don’t have shrimp? A: Try chopped ham or cooked, crumbled bacon. It will still be very tasty.

Q: Can I make a smaller batch? A: Of course. Just use two potatoes. Cut all the other ingredients in half.

Q: Any optional tips? A: A fun fact: a little smoked paprika on top adds a wonderful, cozy flavor. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy dish. It always reminds me of family Sunday dinners. I would love to see your creation. Sharing food pictures is like sharing a smile.

Please show me your beautiful stuffed potatoes. Have you tried this recipe? Tag us on Pinterest! I look at every single one. Thank you for cooking with me today.

Happy cooking!

—Anna Whitmore.