A Shrimp Boil Twice Baked Potato combines the flavors of a shrimp boil with potato skins and a creamy, cheesy filling. It creates a mouthwatering dish that not only is twice baked but packs twice the flavor, sure to impress! And, to speed up the process, you can cook the potatoes in the microwave for the first ‘bake’. If you would prefer, I also have an Easy Shrimp Boil that has all of the deliciousness in one pot!

Sheet Pan of Shrimp Boil Twice Baked Potato.
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Ingredients & Substitutions

Potatoes: Choose a starchy potato like a Russet potato. Initially, the potatoes will cook in the microwave, which saves a lot of time when putting this recipe together. Then, the second bake is done in the oven, which only takes 15-20 minutes. However, you can also bake the potatoes in the oven both times if you prefer that method. Or, start with Air Fryer Baked Potatoes. Don’t let the tops of the baked potatoes go to waste. Brush them with oil, sprinkle with salt and your favorite seasonings, and bake until crispy!

Old Bay Seasoning: Use Old Bay seasoning for both the shrimp boil and the filling. It is a blend of herbs and spices often associated with seafood.

Raw Ingredients for Making Shrimp Boil Twice Baked Potato.

Shrimp: Fresh shrimp is best, and it’s easy to peel and devein. To peel, start from underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It is your preference if you leave the tails on or off. (We removed the tails.) Shrimp are fully cooked when their interior is white and the outside is light pink. They will also form a ‘c’ shape when cooked. If you are not a fan of shrimp, substitute crab meat, lobster, or your favorite seafood.

Andouille Sausage: Choose smoked sausage which is already cooked. Turkey sausage, chorizo, or Polish kielbasa would also be delicious options.

Filling: The potato filling is made up of scooped potatoes, butter, sour cream, garlic, Old Bay seasoning, salt, and cheddar cheese.

Cheese: Mild cheddar cheese is not only in the filling, but also sprinkled on top before the potatoes are baked for the second time.

Steps for Making a Shrimp Boil Twice Baked Potato.

Can I Make This Ahead Of Time?

Sure, you can definitely get a good start on the recipe to save on prep time. In fact, you will do most of the work except for the shrimp boil and second bake. To make the potatoes in advance, first, bake the potatoes the first time. Next, hollow out the potatoes and make the filling. Fill each potato with the filling, cover them with plastic wrap or aluminum foil, and store the potatoes in the refrigerator. They will last up to a couple of days. When ready to complete the recipe, prepare the shrimp boil. Finally, top the filled potatoes with the shrimp boil, cheese, and bake!

Squeezing a Lemon Over Shrimp Boil Twice Baked Potato.

How To Store Shrimp Boil Twice Baked Potatoes

These twice-baked potatoes are seriously SO GOOD that you don’t want any of them to go to waste! If you have any leftovers, and that is a big IF, store them in an airtight container in the refrigerator. They will last up to 2 days. Reheat them in the oven for best results. Or, use a microwave, but the shrimp can get rubbery if using that method.

Cut in Half Shrimp Boil Twice Baked Potato on a Cream Plate.
Sheet Pan of Shrimp Boil Twice Baked Potato.
5 from 1 vote

Shrimp Boil Twice Baked Potato

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
A Shrimp Boil Twice Baked Potato combines the flavors of a shrimp boil with potato skins and a creamy, cheesy filling. It creates a mouthwatering dish that not only is twice baked but packs twice the flavor, sure to impress!



  • 8 baking potatoes
  • 3 tablespoons canola oil
  • 1 tablespoon kosher salt

Shrimp Boil

  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • 2 teaspoons garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 can (15.25 ounces) corn kernels, drained
  • 1 pound medium shrimp, peeled, deveined, tails removed
  • 1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds


  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • ¼ cup (57.5 g) sour cream
  • 1 teaspoon minced garlic
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 2 cups (226 g) mild cheddar cheese, shredded, divided


  • 2 tablespoons fresh parsley, minced
  • 1 medium lemon, cut into wedges


  • Preheat oven to 400°F.


  • Scrub the potatoes. Using a fork or a sharp knife, pierce a few holes in each potato. Place the potatoes onto a microwave-safe plate.
  • Microwave the potatoes on full power for 5-10 minutes*, depending on the size of the potatoes. The centers should be soft. Carefully remove the potatoes from the microwave. Set aside.

Shrimp Boil

  • Line a sheet pan with parchment paper.
  • To a large bowl, add butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix to combine.
  • Pour the shrimp mixture onto the lined sheet pan. Bake for 12-15 minutes, or until the shrimp are opaque. Remove from the oven and set aside.


  • Line a second sheet pan with parchment paper.
  • Using a sharp knife, carefully slice the tops off of each potato.
  • Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
  • Brush each potato with oil and sprinkle with salt.
  • To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
  • Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
  • Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
  • Garnish with parsley and a squeeze of fresh lemon juice.



*If you would prefer not to use a microwave, you can bake the potatoes in the oven. Bake them for 45-60 minutes at 400°F. Then, continue with the recipe as written.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I have to admit I was skeptical of this recipe. It makes sense though! All of the delicious flavors of a shrimp boil are packed INSIDE of the potato. Genius. This is seriously delicious, I had to stop myself from eating the whole dang tray.


Oh, my…DO NOT criticize this recipe until you have tried it! It is SO GOOD!!!! The potatoes are super tender and the filling with the shrimp boil on top just works. I wish I could put how delicious this is into better words. But, my mouth is full right now…carry on.


AMAZING!!!!! This is maybe even my new favorite way to eat shrimp! If you like twice-baked potatoes and if you like shrimp you HAVE to try this.


This is the ultimate. I sort of liked the shrimp boil on its own, but this potato is amazing. It takes some time to make but it's not difficult and the end result is so worth it! Please don't forget to squeeze lemon on at the end. It *makes* it!


This is insanely delicious. I can't stop eating this! I wasn't so sure what to expect in the beginning, but I am so satisfied with the outcome. I love the creamy potato filling. It tastes amazing alongside the shrimp and sausage. The pop of corn gives it a bit of sweetness too! Every single bite is savory and mouth-watering. Worth trying!


I love this one! This embodies everything people love about shrimp boil, and with a little lemon juice it's absolutely perfect!

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Reader Comments

  1. You are a genius – I’ve never seen this before, and I’ve followed many blogs for a long time! This is going onto my bucket list.

  2. I made low country foil pack the other day. This looks soo good, captures all the flavors and then some. NEXT . Thanks, gonna make tomorrow!

5 from 1 vote

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