Loaded shrimp & bacon potato

Ingredients:

• 4 large russet potatoes
• 8 oz shrimp, peeled and deveined
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup butter
• 1/4 cup milk or heavy cream
• 2 green onions, chopped
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil

Instructions:

1. Prepare the Potatoes:
   • Preheat the oven to 400°F (200°C).
   • Wash and dry the potatoes, then prick them with a fork.
   • Rub each potato with olive oil, sprinkle with salt, and place them directly on the oven rack.
   • Bake for 50-60 minutes or until the potatoes are tender when pierced with a fork.
2. Cook the Bacon:
   • While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel to drain, then crumble.
3. Sauté the Shrimp:
   • In the same skillet, add a little olive oil if necessary and sauté the shrimp for 2-3 minutes until pink and cooked through. Season with garlic powder, paprika, salt, and pepper. Remove from heat and set aside.
4. Prepare the Filling:
   • Once the potatoes are done, let them cool slightly. Cut a slit in each potato and scoop out the insides into a bowl, leaving a thin layer of potato in the skin.
   • Mash the potato insides with butter, milk, and sour cream until smooth and creamy. Stir in half of the shredded cheddar cheese and season with salt and pepper.
5. Assemble the Loaded Potatoes:
   • Spoon the mashed potato mixture back into the potato skins. Top with sautéed shrimp, crumbled bacon, and the remaining cheese.
6. Final Bake:
   • Place the loaded potatoes on a baking sheet and bake for another 10-15 minutes until the cheese is melted and bubbly.
7. Garnish and Serve:
   • Remove from the oven, garnish with chopped green onions, and serve with extra sour cream if desired.

Enjoy your delicious loaded shrimp & bacon potatoes!