This triple-baked potatoes stuffed with shrimp recipe is a gourmet twist on a classic comfort food. A perfect blend of hearty potatoes and succulent shrimp, smothered in a garlic-infused crème fraîche, it's a dish that's sure to impress at any dinner table.
While most ingredients are common and can be found easily, you might need to look a bit extra for crème fraîche. It's a type of thick cream with a slightly tangy, nutty flavor and rich, velvety texture. You can find it in the dairy section of most well-stocked supermarkets or gourmet food stores.
Ingredients for Triple-Baked Potatoes Stuffed with Shrimp
White potatoes: The main component of the dish, they are ideal for baking due to their high starch content and will provide a fluffy interior after baking.
Crème fraîche: A cultured cream that adds a rich, tangy flavor to the potatoes. It also serves as the base for our shrimp sauce.
Garlic cloves: Used to infuse the crème fraîche with depth of flavor.
Unsalted butter: It adds richness to the potato filling and helps crisp up the potato skins in the oven.
Heavy cream: It makes the potato filling extra creamy and luxurious.
Medium shrimp: The star of our topping, they are cooked in the crème fraîche to give them a tender, succulent texture and a rich, creamy flavor.
One reader, Fawne Arnett says:
This triple-baked potatoes stuffed with shrimp recipe is a game-changer! The combination of creamy potatoes and succulent shrimp is simply divine. The flavors are rich and satisfying, making it a perfect dish for a special occasion or a cozy night in. I highly recommend trying this recipe!
Techniques Required
Preheat the oven to 400°F: This step involves setting the oven to the specified temperature before beginning the cooking process.
Blend the crème fraîche with the garlic: This step involves mixing the crème fraîche with the garlic in a small bowl and letting it stand for at least 15 minutes to allow the flavors to meld.
Mash the flesh well with a potato masher: This step involves using a potato masher to thoroughly mash the potato flesh in a medium bowl.
Heat the crème fraîche and cook the shrimp: This step involves heating the crème fraîche in a medium saucepan, adding the shrimp, and cooking them until they are pink and starting to curl.
Spoon the shrimp and crème fraîche sauce over the stuffed potatoes: This step involves serving the shrimp and crème fraîche sauce over the stuffed potatoes on each plate.
This shrimp baked potato is both delicious and fun to prepare, making it one of the best dinner ideas EVER. Truth be told, I have a serious love affair with stuffed potatoes. I just love baking potatoes and topping them with various toppings. And my latest favorite is this version: loaded baked potato with shrimp cooked in crème fraîche.
The next time you want to transform a humble baked potato into an impressive dinner, take a page from my recipe. Your guests won’t be able to resist such a delightful dish! This loaded shrimp baked potato is perfectly creamy, fluffy, and delicious because of the butter and heavy cream filling. For a cheesier result, you can also stuff your baked potatoes with a mash-up of sour cream and cheddar cheese. If you want to add some veggies, then by all means add broccoli and corn to your stuffed baked potatoes. As if that wasn’t delicious enough, I also decided to make crème fraîche shrimp for the topping. Yummy. But you can also make your seafood baked potato spicy by cooking the shrimp with cajun sauce instead.
This stuffed baked potato recipe is made by baking the whole potatoes and removing the flesh. I then baked the potato skins, and while waiting, made a potato mixture with seasoned cream. The mixture is then piled onto the crispy baked potato skins, then baked again until golden. While baking the potato jacket, I cooked the shrimp with crème fraîche sauce. I can tell you — these stuffed potatoes being baked thrice, then topped with creamy shrimp makes basic potatoes a GIGANTIC HIT every time.
For a complete meal, I just love serving these shrimp stuffed potatoes with a green salad. They also make excellent game-day food! Just serve these delightful shrimp baked potato boats with grilled BBQ chicken for a savory treat.
How To Make Shrimp-Stuffed Triple-Baked Potatoes
These creamy triple-baked potatoes are served with flavorful shrimp cooked in crème fraîche for a delicious side dish or main.
Serves:
Ingredients
- 6 white potatoes, (about 5 ounces each), medium
- 1 cup Crème fraiche
- 2 garlic cloves
- salt and freshly ground white pepper
- 3½ tbsp unsalted butter
- 1 cup heavy cream
- 12 medium shrimp
Instructions
- Preheat the oven to 400 degrees F. Prick the potatoes a few times with a fork.
- Bake the potatoes on a rack in the oven for about 40 minutes, or until tender.
- Meanwhile, in a small bowl, blend the crème fraîche with the garlic, then season with salt and white pepper. Let stand for at least 15 minutes.
- Increase the oven temperature to 450 degrees F.
- When the roasted potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a thin wall around the skins.
- Reserve 8 of the potato skin halves, then set aside the rest for another use or discard.
- Mash the flesh well with a potato masher, then gently mash in 2½ tablespoons of the butter and the warm cream. Season with salt and white pepper.
- Rub the remaining 1 tablespoon of butter all over the outsides of the 8 reserved potato skins and season with salt and pepper.
- Arrange the potato skins, cut sides up, on a baking sheet. Bake in the upper third of the oven for about 3 minutes, or until the skins are lightly crisp.
- Spoon the filling into the potato skins and continue baking for about 10 minutes, or until heated through and glazed on top.
- In a medium saucepan, heat the crème fraîche. Add the shrimp and cook over moderate heat for about 3 minutes, stirring occasionally, until pink and starting to curl.
- Using a slotted spoon, transfer the shrimp to a plate.
- Increase the heat to moderately high and simmer the crème fraîche for about 2 minutes until slightly reduced. Return the shrimp to the sauce.
- Set 2 baked potato halves on each plate.
- Spoon the shrimp and crème fraîche sauce over the stuffed potatoes and serve immediately. Enjoy!
Nutrition
- Calories: 1505.70kcal
- Fat: 44.91g
- Saturated Fat: 26.99g
- Trans Fat: 0.41g
- Monounsaturated Fat: 11.87g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 251.71g
- Fiber: 37.88g
- Sugar: 21.43g
- Protein: 31.53g
- Cholesterol: 160.03mg
- Sodium: 4010.50mg
- Calcium: 259.87mg
- Potassium: 6572.73mg
- Iron: 8.41mg
- Vitamin A: 437.81µg
- Vitamin C: 144.85mg
Technique Tip for Perfecting Triple-Baked Potatoes
When preparing the shrimp, ensure they are properly deveined and cleaned before cooking. This not only improves the texture and taste, but also ensures a healthier dish. Additionally, when mashing the potato flesh, do so gently to maintain some texture. Over-mashing can result in a gluey consistency. Lastly, when baking the stuffed potatoes for the second time, keep a close eye on them to prevent over-browning. The goal is a lightly crisp skin and a warm, creamy filling.
Time-Saving Tips for Preparing Stuffed Potatoes
Prep ahead: You can pre-bake the potatoes and prepare the crème fraîche and garlic mixture in advance to save time on the day of serving.
Efficient multitasking: While the potatoes are baking, you can simultaneously prepare the shrimp and crème fraîche sauce to streamline the cooking process.
Use kitchen tools: Utilize kitchen tools like a potato masher to quickly and efficiently mash the potato filling, saving time and effort.
Organize ingredients: Prior to cooking, organize all the ingredients and kitchen tools needed for the recipe to avoid last-minute scrambling and save time.
Substitute Ingredients For Shrimp-Stuffed Triple-Baked Potatoes Recipe
white potatoes - Substitute with sweet potatoes: Sweet potatoes have a similar texture and can add a slightly sweeter flavor to the dish.
crème fraiche - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a suitable substitute for crème fraiche.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a similar flavor without the need for mincing.
unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter and can add a rich flavor to the dish.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, adding a creamy texture and a hint of coconut flavor.
medium shrimp - Substitute with crawfish: Crawfish can be used as a substitute for shrimp, providing a similar seafood flavor and texture to the dish.
Best Presentation for Triple-Baked Potatoes Stuffed With Shrimp
Elevate the potato skins: Carefully arrange the stuffed potato skins on the plate, ensuring they are positioned neatly and elegantly.
Garnish with fresh herbs: Sprinkle a touch of finely chopped chives or parsley over the shrimp and crème fraîche sauce for a pop of color and added freshness.
Create a sauce swirl: Use a small spoon to create a delicate swirl of the crème fraîche sauce on the plate, adding a touch of artistry to the presentation.
Incorporate edible flowers: Place a small, vibrant edible flower such as nasturtium or borage on the plate for a visually stunning and sophisticated touch.
Add a drizzle of infused oil: Finish the dish with a subtle drizzle of truffle oil or herb-infused oil to enhance the aroma and add a luxurious touch to the presentation.
Use a minimalist approach: Embrace simplicity by focusing on clean lines and minimalistic plating, allowing the vibrant colors of the dish to shine through.
Consider plate contrast: Select a plate that provides a striking contrast to the colors of the dish, enhancing the visual appeal and creating a captivating presentation.
Incorporate negative space: Utilize the concept of negative space to frame the dish, allowing the elements to stand out and creating a visually appealing composition.
Emphasize symmetry: Arrange the components of the dish with precision, creating a sense of balance and harmony on the plate.
Highlight the shrimp: Position the shrimp prominently on top of the stuffed potatoes, ensuring they are showcased as the focal point of the dish.
Essential Kitchen Tools for Making This Recipe
- Oven: Used for baking and roasting the potatoes.
- Fork: Used for pricking the potatoes before baking.
- Rack: Used to place the potatoes in the oven for even baking.
- Small bowl: Used for blending the crème fraîche with garlic and seasoning.
- Potato masher: Used for mashing the potato flesh.
- Baking sheet: Used for baking the potato skins.
- Saucepan: Used for heating the crème fraîche and cooking the shrimp.
- Slotted spoon: Used for transferring the cooked shrimp to a plate.
- Plate: Used for serving the stuffed potatoes with shrimp.
How To Store and Freeze Stuffed Potatoes
- To store leftover triple-baked potatoes, allow them to cool completely to room temperature before placing them in an airtight container or wrapping them tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
- When reheating refrigerated stuffed potatoes, preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet and bake for 15-20 minutes or until heated through. Alternatively, microwave individual portions on high for 1-2 minutes or until hot.
- For longer storage, you can freeze the triple-baked potatoes. Wrap each potato tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Label the container with the date and freeze for up to 2-3 months.
- To reheat frozen stuffed potatoes, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, preheat the oven to 350°F (175°C) and bake the potatoes on a baking sheet for 20-25 minutes or until heated through. If you prefer, you can also microwave individual portions on high for 2-3 minutes or until hot.
- It's important to note that the texture of the potatoes may change slightly after freezing and reheating, as they may become softer or more watery. To minimize this, ensure the potatoes are completely cooled before freezing and avoid overcooking them when reheating.
- If you have leftover shrimp and crème fraîche sauce, store them separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently in a saucepan over low heat, stirring occasionally, and add the shrimp just before serving to avoid overcooking them.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover stuffed potatoes on a baking sheet and cover them loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to crisp up the potato skins.
For a quicker method, microwave the stuffed potatoes on high power for 1-2 minutes, or until heated through. To prevent the potatoes from becoming soggy, place them on a microwave-safe plate lined with paper towels. After microwaving, you can optionally place them under the broiler for a minute or two to crisp up the skins.
If you have an air fryer, preheat it to 350°F (175°C). Place the leftover stuffed potatoes in the air fryer basket and cook for 5-7 minutes, or until heated through and the skins are crispy.
For a stovetop method, cut the leftover stuffed potatoes into bite-sized pieces. Heat a tablespoon of butter or olive oil in a skillet over medium heat. Add the potato pieces and cook, stirring occasionally, until heated through and slightly crispy on the edges. You can also add some extra shrimp to the skillet to warm them up and incorporate them into the dish.
If you want to get creative, transform your leftover stuffed potatoes into a delicious breakfast hash. Chop the potatoes into small pieces and sauté them in a skillet with some diced onions, bell peppers, and your choice of breakfast meat (e.g., bacon, sausage, or ham). Cook until the potatoes are crispy and the vegetables are tender. Serve the hash topped with a fried egg for a satisfying and flavorful breakfast.
Random Fact About Triple-Baked Potatoes
Triple-baked potatoes stuffed with shrimp is a luxurious and indulgent dish that combines the creaminess of the potatoes with the succulent flavor of shrimp. It's a perfect dish for a special occasion or a fancy dinner party.
Is This Recipe Economical for Home Cooking?
The cost-effectiveness of this triple-baked potatoes stuffed with shrimp recipe depends on the availability and price of ingredients. Potatoes and shrimp can be affordable, while crème fraîche and heavy cream may be pricier. Considering the quality and flavor, this dish rates a solid 8. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable option for a special dinner.
Is This Dish Healthy or Unhealthy?
This recipe for triple-baked potatoes stuffed with shrimp is not particularly healthy due to several factors:
- The potatoes are baked three times, which can lead to the formation of acrylamides, potentially harmful compounds that form when starchy foods are cooked at high temperatures.
- The recipe uses a significant amount of high-fat ingredients, such as crème fraîche, unsalted butter, and heavy cream, which can contribute to high calorie and saturated fat content.
- The shrimp, while a lean protein source, is cooked in the high-fat crème fraîche sauce, which may negate some of its health benefits.
To make this recipe healthier, consider the following suggestions:
- Reduce the number of times the potatoes are baked to minimize the formation of acrylamides. Instead, try boiling or steaming the potatoes before stuffing and baking them once.
- Replace some or all of the high-fat dairy ingredients with lower-fat alternatives, such as low-fat milk, yogurt, or sour cream. This will help reduce the calorie and saturated fat content of the dish.
- Use a smaller amount of butter or replace it with a healthier fat source, such as olive oil.
- Increase the proportion of shrimp to potatoes to boost the protein content and make the dish more balanced.
- Add vegetables, such as chopped spinach or roasted bell peppers, to the potato filling to increase the fiber and nutrient content.
- Use herbs and spices to add flavor instead of relying solely on salt and fat.
Editor's Thoughts on This Shrimp and Potato Recipe
This triple-baked potatoes stuffed with shrimp recipe is a delightful combination of creamy, indulgent flavors and textures. The use of crème fraîche and garlic adds a rich and luxurious element to the dish, while the shrimp brings a delightful seafood twist. The triple-baking process ensures a perfect balance of crispy potato skins and creamy, flavorful filling. The wine recommendation adds a sophisticated touch, enhancing the overall dining experience. This recipe is a true culinary masterpiece, perfect for impressing guests or indulging in a special meal at home.
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Why trust this Shrimp-Stuffed Triple-Baked Potatoes Recipe:
This recipe guarantees a delightful dining experience with its triple-baked potatoes and succulent shrimp. The combination of creamy crème fraiche and the aromatic blend of garlic creates a rich and indulgent flavor. The careful instructions ensure that every step is executed to perfection, resulting in a dish that is both visually appealing and irresistibly delicious. Trust in the expertise behind this recipe, as it promises to elevate your culinary skills and impress your guests with its exquisite taste and presentation.
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