Ingredients
2 jumbo baking potatoes, scrubbed clean
15 ml olive oil (for rubbing potatoes)
Salt and freshly ground black pepper to taste
15 g unsalted butter
30 g shredded cheddar cheese (plus extra for topping)
200g small or medium shrimp, peeled and deveined
4 slices bacon, chopped
1 clove garlic, minced
1 tsp Cajun seasoning or Old Bay (optional)
Green onions, chopped (for garnish)
Sour cream (optional)
Instructions
1. Bake the Potatoes Preheat oven to 400°F (200°C). Rub the potatoes with the olive oil and season generously with salt and pepper. Poke a few holes in them with a fork. Place directly on the oven rack (with a tray below to catch drips) and bake for 45–60 minutes, or until tender when pierced with a fork.
2. Cook the Bacon While potatoes bake, fry the chopped bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Keep about 1 tablespoon of bacon grease in the pan.
3. Cook the Shrimp Add the shrimp to the hot skillet with the bacon grease. Season with the garlic, Cajun seasoning (if using), salt, and pepper. Sauté for 2–3 minutes until pink and opaque. Do not overcook.
4. Prepare the Potato Slice the baked potatoes open lengthwise and fluff the insides with a fork. Add the 15g butter and 30g cheddar cheese into the hot potato flesh and mix slightly to melt.
5. Load It Up Pile the cooked shrimp and crispy bacon on top of the cheesy potato. Top with extra cheese if desired.
6. Serve Garnish with chopped green onions and a dollop of sour cream. Serve immediately.