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If you're in search of a dish that seamlessly marries the indulgent comfort of a twice-baked potato with the vibrant, zesty flavors of a traditional shrimp boil, look no further than the Shrimp Boil Twice Baked Potato. This culinary creation is not only a feast for the taste buds but also a visual delight, making it an ideal choice for gatherings, family dinners, or even special occasions. Imagine digging into a fluffy, creamy potato that bursts with the flavors of juicy shrimp, sweet corn, and savory spices. The unique flavor profile and texture of this dish make it a standout, ensuring that it will be a hit with your guests.

Shrimp Boil Twice Baked Potato

Indulge in the delicious fusion of flavors with the Shrimp Boil Twice Baked Potato recipe! Perfectly baked russet potatoes are stuffed with tender shrimp, sweet corn, and a rich blend of cheeses, making this dish a true showstopper for any gathering. It's a unique twist on a Southern favorite that everyone will love. Click to explore the full recipe and learn how to make this comforting and tasty dish that’s perfect for any occasion!
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Ingredients
  

4 large russet potatoes

1 pound shrimp, peeled and deveined

1 tablespoon Old Bay seasoning

2 cups corn, cooked and cut off the cob (or canned)

1/4 cup green onions, finely chopped

1/2 cup cheddar cheese, shredded

1/2 cup sour cream

1/4 cup butter, melted

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the russet potatoes thoroughly and prick them with a fork multiple times. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

      While the potatoes are baking, bring a large pot of water to a boil. Add the shrimp and Old Bay seasoning to the boiling water. Cook the shrimp for about 2-3 minutes, or until they are pink and opaque. Remove the shrimp and set aside.

        In the same pot, add the corn and let it boil for about 2-3 minutes. Drain both the shrimp and corn, and set aside to cool slightly.

          Once the potatoes are done, remove them from the oven and let them cool. Then, cut each potato in half lengthwise. Scoop out the insides into a large mixing bowl, leaving a thin layer of potato in the skins.

            Mash the scooped potato with melted butter, sour cream, cheddar cheese, and season with salt and pepper to taste. Fold in the cooked shrimp, corn, and chopped green onions until well combined.

              Fill the potato skins generously with the shrimp mixture. Place the stuffed potatoes back on a baking sheet and sprinkle additional cheddar cheese on top if desired.

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

                  Once done, garnish with freshly chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4

                      - Presentation Tips: Serve the shrimp boil twice baked potatoes on a rustic wooden board, garnished with additional parsley. Offer lemon wedges on the side for an extra zing!