Shrimp Boil Twice Baked Potato
Ingredients
Potatoes
8 baking potatoes
3 tablespoons canola oil
1 tablespoon kosher salt
Shrimp Boil
¼ cup (½ stick / 57 g) unsalted butter, melted
2 teaspoons garlic, minced
1 tablespoon Old Bay seasoning
1 can (15.25 ounces) corn kernels, drained
1 pound medium shrimp, peeled, deveined, tails removed
1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds
Filling
½ cup (1 stick / 113 g) unsalted butter, softened
¼ cup (57.5 g) sour cream
1 teaspoon minced garlic
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt
2 cups (226 g) mild cheddar cheese, shredded, divided
Garnish
2 tablespoons fresh parsley, minced
1 medium lemon, cut into wedges
Instructions
Preheat oven to 400°F.
Potatoes
Scrub the potatoes. Using a fork or a sharp knife, pierce a few holes in each potato. Place the potatoes onto a microwave-safe plate.
Microwave the potatoes on full power for 5-10 minutes*, depending on the size of the potatoes. The centers should be soft. Carefully remove the potatoes from the microwave. Set aside.
Shrimp Boil
Line a sheet pan with parchment paper.
To a large bowl, add butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix to combine.
Pour the shrimp mixture onto the lined sheet pan. Bake for 12-15 minutes, or until the shrimp are opaque. Remove from the oven and set aside.
Assembly
Line a second sheet pan with parchment paper.
Using a sharp knife, carefully slice the tops off of each potato.
Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
Brush each potato with oil and sprinkle with salt.
To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
Garnish with parsley and a squeeze of fresh lemon juice.
