Baked Potatoes with Shrimp, Garlic, and a Cheesy Crust

Golden baked potatoes filled with succulent shrimp in garlic-lemon butter, then finished with a lavish blanket of stretchy cheese — proper comfort food, made at home in just about an hour. Perfect for a family supper or an unhurried evening when you want something satisfying without fuss.

Ingredients

• Large potatoes — 4 pcs.
• Peeled shrimp — 300g (10.5 oz)
• Hard cheese (cheddar, gouda) — 120g (4.2 oz)
• Sour cream 20% — 120g (1/2 cup)
• Butter — 40g (2 3/4 tbsp)
• Olive oil — 1 tbsp
• Garlic — 3 cloves
• Lemon (zest and juice) — 1/2 pc.
• Sweet paprika — 1 tsp
• Ground black pepper — 1/4 tsp
• Salt — 1 tsp
• Fresh dill — 10g (1/4 cup)
• Green onions — 10g (1/4 cup)
• Chili flakes — 1/4 tsp (optional)

Step-by-Step Recipe

1. Preheat the oven to 400°F (200°C). Wash and dry the potatoes, prick the skins in several places with a fork, then brush lightly with olive oil and a pinch of salt.
2. Bake the potatoes on a rack or baking sheet for 45–55 minutes, until tender inside and the skins are crisp.
3. While the potatoes bake, grate the cheese on the large holes of a box grater, finely chop the dill and green onions, and mince the garlic.
4. Set a skillet over medium heat. Melt the butter, add the garlic, and cook for 30 seconds, just until fragrant.
5. Add the shrimp and season with paprika, pepper, salt, and chili flakes, if using. Cook for 2–3 minutes, until pink. Remove from the heat, then stir in the lemon zest and 1–2 tsp of lemon juice.
6. Let the baked potatoes cool for 5 minutes. Cut a lengthwise slit, gently open them, and fluff the flesh with a fork.
7. Add a spoonful of sour cream, some of the cheese, and a little of the herbs to each potato, then mix the flesh right inside the skin.
8. Divide the shrimp and garlic butter over the potatoes, then top with the remaining cheese.
9. Return to the oven for 5–7 minutes, until the cheese has melted and turned lightly golden.
10. Serve hot, scattered with the remaining herbs and, if you like, a final squeeze of lemon.

Nutrition per Serving

Calories	≈ 540 kcal
Protein	≈ 31 g
Fat	≈ 28 g
Carbohydrates	≈ 44 g
Fiber	≈ 5.5 g
Sugars	≈ 5 g
Sodium	≈ 900 mg

Serving and Storage

Serve with lemon wedges, a fresh salad, or crisp vegetables. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (180°C) oven for 8–10 minutes to keep the texture intact.

Tips and Variations

• Swap the sour cream for 5–10% Greek yogurt or cream cheese.
• For a bolder flavor, add a pinch of smoked paprika or a little grated Parmesan.
• If using frozen shrimp, thaw them completely and pat dry so they don’t release excess moisture.
• Want more heat? Add finely chopped fresh chili or increase the chili flakes.
• Gluten-free: the recipe already fits; just check the labels on the spices and cheese.

FAQ