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Shrimp-Stuffed Baked Potatoes

Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-FreeHalal 🕌Comfort-FoodPescatarian 🐟Anabolic Diet

Shrimp-Stuffed Baked Potatoes pair fluffy, oven-baked spuds with juicy shrimp and a rich Gruyere–Parmesan sauce scented with garlic and nutmeg. The result is savory, buttery, and slightly nutty with a velvety texture that soaks into the potato. Serve it for a cozy dinner or as an indulgent side when you want something hearty and satisfying.

  • Prep10 mins
  • Cook1 hr
  • Serves4
  • DifficultyMedium
Shrimp-Stuffed Baked Potatoes
  1. 1

    Preheat the oven to 400 degrees F (200 degrees C). Scrub the potatoes and dry them.

  2. 2

    Place the potatoes directly on the center oven rack and bake for 1 hour. During the final 20 minutes of baking, make the sauce.

  3. 3

    Combine 2 cups milk and the heavy cream in a microwave-safe container and microwave on high for 45 seconds; set aside.

  4. 4

    Melt the butter in a large nonstick skillet over medium heat until bubbly. Stir in the garlic, salt, pepper, and nutmeg and cook, stirring, for about 1 minute. Stir in the flour and cook, stirring constantly, until the flour mixture is bubbly. Stir in the hot milk and cream, and cook, stirring constantly, until the mixture comes to a boil, 3 to 5 minutes.

  5. 5

    Remove from the heat and stir in the Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2-tablespoon increments, until it reaches the desired consistency.

  6. 6

    To assemble, cut open each potato and gently fluff the flesh with a fork. Place 1/4 of the cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.