Shrimp Boil Twice Baked Potato:

Shrimp Boil Twice Baked Potatoes are the ultimate fusion of a classic comfort dish and the bold flavors of a seafood boil. These hearty potatoes are loaded with all the delicious elements of a shrimp boil, including succulent shrimp, corn, and aromatic spices. Whether you’re craving a satisfying meal or looking to impress guests with a unique culinary creation, this recipe is sure to delight seafood lovers and potato enthusiasts alike. Get ready to savor the taste of a shrimp boil in each creamy, cheesy bite.


For the Shrimp Boil Twice Baked Potatoes:

  • 4 large russet potatoes
  • 1 pound large shrimp, peeled and deveined
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Old Bay seasoning (or more to taste)
  • Salt and black pepper, to taste

For the Topping:

  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup shredded cheddar cheese


Step 1: Bake the Potatoes

  1. Preheat your oven to 375°F (190°C).
  2. Wash and scrub the russet potatoes, then prick them with a fork a few times.
  3. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork.

Step 2: Prepare the Shrimp Boil Filling

  1. While the potatoes are baking, prepare the shrimp boil filling. In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the peeled and deveined shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove them from the skillet and set them aside.
  3. In the same skillet, add the corn kernels and cook for a few minutes until they become tender. Remove the corn from the skillet.
  4. Once the potatoes are baked and cool enough to handle, slice off the top quarter of each potato.
  5. Carefully scoop out the flesh from the potatoes into a large mixing bowl, leaving a shell about 1/4 inch thick.
  6. Mash the potato flesh in the bowl.
  7. Add the cooked shrimp, corn, heavy cream, 2 tablespoons of melted butter, shredded cheddar cheese, chopped fresh parsley, Old Bay seasoning, salt, and black pepper to the mashed potato. Mix everything well.

Step 3: Fill the Potato Shells

  1. Carefully spoon the shrimp boil mixture back into the potato shells.

Step 4: Prepare the Topping

  1. In a small bowl, combine Panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 cup shredded cheddar cheese.

Step 5: Bake the Twice Baked Potatoes

  1. Sprinkle the breadcrumb mixture on top of each potato.
  2. Place the stuffed potatoes on a baking sheet.
  3. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the filling is heated through.

Step 6: Serve and Enjoy!

  1. Serve your Shrimp Boil Twice Baked Potatoes hot, garnished with extra fresh parsley if desired.
  2. These delicious potatoes can be served as a main dish or a side, and they are sure to be a hit at your table.


Shrimp Boil Twice Baked Potatoes are a creative and indulgent dish that brings the flavors of a shrimp boil to your dining table. The creamy, cheesy potato filling is loaded with succulent shrimp, sweet corn, and aromatic spices, creating a meal that’s sure to delight seafood enthusiasts. Whether you’re serving it as the main attraction or as a unique side dish, these potatoes are a delightful fusion of comfort food and bold coastal flavors. So, indulge in the best of both worlds and enjoy the seafood magic in every bite of Shrimp Boil Twice Baked Potatoes.

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