Loaded Shrimp Bacon Potato

 

 

 

 

 

 

 

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 (substitute with 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
→ Bacon (Optional)
50 g cooked bacon, chopped

Instructions

Preheat oven to 232°C. Rub the baking potatoes with olive oil, season generously with salt and black pepper, and place directly on an oven rack or baking tray. Roast for 60–75 minutes until the skins are crisp and the centers yield to pressure.

In a saucepan set over medium heat, warm the heavy cream until it begins to bubble at the edges. Incorporate the Parmesan cheese, garlic powder, salt, pepper, Cajun seasoning, and Italian herbs. Whisk continuously until cheese is melted and the sauce is smooth. Remove from heat and cover to keep warm.

In a skillet over medium-high heat, add olive oil. Sauté the diced peppers and onion with garlic powder, salt, and black pepper for 5 to 7 minutes until vegetables are tender and fragrant.

Toss shrimp with olive oil and seafood seasoning. In a preheated skillet over medium-high, sear shrimp for 2–3 minutes per side until opaque and curled into a ‘C’ shape. Remove from pan and keep warm.

Slice the baked potatoes along the center. Gently press to open. Add butter and shredded cheddar cheese to the hot potato flesh. Top with sautéed vegetables, cooked shrimp, optional chopped bacon, and drizzle with warm cheese sauce. Serve immediately.