There is something irresistibly comforting about a jacket potato piled high with savory shrimp, smoky bacon, gooey cheese, and a silky Parmesan cream. I love how the textures play together here: the crisp skin gives way to fluffy potato, while bright peppers and tender shrimp add a pop of color and flavor. If you enjoy crunchy seafood, you might also like this air fryer coconut shrimp for another crowd-pleasing option.

Why Loaded Shrimp Bacon Potato Deserves a Spot in Your Kitchen

It is a symphony of textures: crisp roasted skins, pillowy potato flesh, succulent shrimp, and a velvety cheese sauce.
The flavor profile balances creamy, smoky, and slightly spicy notes, thanks to Parmesan, bacon, and Cajun seasoning.
It is versatile enough for weeknight dinners or impressive enough for weekend company.
Leftovers reheat beautifully, so it makes great meal prep or a satisfying next-day treat.
You can scale it up easily for a party by making smaller potato halves as finger foods.

Gathering Your Ingredients

2 jumbo baking potatoes, scrubbed — the base; choose starchy potatoes like Russets for fluffy interiors.
15 ml olive oil — for rubbing on the skins so they crisp while roasting.
Salt, to taste — enhances the potato and shrimp.
Freshly ground black pepper, to taste — adds a bright finish.
15 g unsalted butter — mixed into the hot potato for silkiness.
30 g shredded cheddar cheese — melts into the potato for classic comfort.
200 g raw shrimp, peeled, deveined, tails removed — the star protein; medium-sized shrimp cook quickly.
10 ml olive oil — for tossing the shrimp so seasonings adhere.
4 g seafood seasoning (substitute with Cajun spice blend if necessary) — gives the shrimp a savory kick.
1 small red bell pepper, diced — adds sweetness and color.
1 small green bell pepper, diced — provides contrast and freshness.
60 g red onion, diced — gives a slightly sharp, aromatic base when sautéed.
10 ml olive oil — for sautéing the vegetables so they caramelize gently.
1 g garlic powder — an easy way to layer garlic flavor.
Salt, to taste — balances the vegetables.
Freshly ground black pepper, to taste — seasons the veg.
360 ml heavy cream — creates the luxurious Parmesan cheese sauce.
60 g Parmesan cheese, freshly grated — melts into a silky, nutty sauce.
8 g garlic powder — adds warmth to the cream.
1.25 g salt — seasons the sauce precisely.
1.25 g freshly ground black pepper — for balance.
2.5 g Cajun seasoning — brings gentle heat and complexity.
2.5 g dried Italian herbs — adds an earthy, herbal note.
50 g cooked bacon, chopped — smoky, crisp topping; optional but highly recommended.
For more potato-centered inspiration, try this best easy potato omelet for breakfast-friendly variations.

Let’s Get Cooking

Before we dive into the numbered steps, know that little moments of attention pay off: toast the spices in the pan, listen for the shrimp’s sizzle, and keep the cheese sauce warm so it pours like silk over everything. If you like bold flavors, you might want to cross-reference a punchy shrimp technique like the bang bang shrimp recipe for seasoning ideas while you sear.

Preheat oven to 232°C. Rub the baking potatoes with olive oil, season generously with salt and black pepper, and place directly on an oven rack or baking tray. Roast for 60–75 minutes until the skins are crisp and the centers yield to pressure.
In a saucepan set over medium heat, warm the heavy cream until it begins to bubble at the edges. Incorporate the Parmesan cheese, garlic powder, salt, pepper, Cajun seasoning, and Italian herbs. Whisk continuously until cheese is melted and the sauce is smooth. Remove from heat and cover to keep warm.
In a skillet over medium-high heat, add olive oil. Sauté the diced peppers and onion with garlic powder, salt, and black pepper for 5 to 7 minutes until vegetables are tender and fragrant.
Toss shrimp with olive oil and seafood seasoning. In a preheated skillet over medium-high, sear shrimp for 2–3 minutes per side until opaque and curled into a ‘C’ shape. Remove from pan and keep warm.
Slice the baked potatoes along the center. Gently press to open. Add butter and shredded cheddar cheese to the hot potato flesh. Top with sautéed vegetables, cooked shrimp, optional chopped bacon, and drizzle with warm cheese sauce. Serve immediately.

My Favorite Tricks for a Better Result

Dry the shrimp well before seasoning to ensure a golden sear rather than steaming. I pat mine with paper towels until they stop leaving a residue.
Keep the cheese sauce on the lowest heat and covered. It stays glossy and pourable that way. If it thickens too much, thin with a splash of milk.
Roast the potatoes at high heat so the skins crisp; I like to flip them once mid-roast for even color.
Use freshly grated Parmesan for the best melt and nutty flavor. Pre-grated powders do not give the same silkiness.
If you want a smoky edge without the bacon, briefly char the bell peppers under a broiler for a roasted depth.

For an alternate shrimp seasoning that leans darker and spicier, try the blackened approach in this blackened shrimp bowl recipe and adapt the spices to your taste.

Make It Your Own

Swap the shrimp for crab meat or lobster for a more decadent experience.
Change the cheese: pepper jack adds heat, Gruyere adds nuttiness, and a sharp provolone gives a tangy lift.
Go vegetarian by replacing shrimp with roasted mushrooms or smoked tempeh and omit the bacon.
Turn this into loaded potato skins by halving the potatoes before roasting, scooping a bit of flesh, and baking again topped with filling for finger food.
Add a squeeze of fresh lemon over the finished dish to brighten the seafood notes, or sprinkle chopped chives for color.

If you want a different protein pairing idea that uses apples and sweet potatoes, this apple cider pork with mashed sweet potatoes is a lovely autumnal contrast to this summery shrimp bake.

Perfect Pairings and Presentation Ideas

Serve these loaded potatoes on warm plates so the cheese stays melted and inviting. A crisp green salad with a tangy vinaigrette cuts through the richness, while roasted asparagus or a light slaw adds texture contrast. For company, halve smaller potatoes and line them on a platter, sprinkling extra chopped bacon and parsley for a jewel-like finish. I love serving lime wedges on the side; the acidity wakes up the shrimp and ties the dish together.

Storing Your Leftovers Like a Pro

Refrigeration: Store cooled components in airtight containers for up to 3 days. Keep the potatoes, shrimp, and sauce separate if possible for best texture.
Freezing: The potato and sauce can be frozen, but shrimp can turn rubbery. Freeze only if you plan to reheat gently and accept a slight textural change.
Reheating: Warm in a 180°C oven until heated through to regain crispness in the skin. Reheat the sauce slowly on the stove and drizzle over just before serving.
Quick fix: If you only have a microwave, heat the potato on medium power in short bursts and finish briefly under the broiler to refresh the skin.

Common Questions

Q: Can I use frozen shrimp for this recipe?
A: Yes, but thaw them completely and pat dry before seasoning to ensure a good sear. Frozen-to-thawed shrimp often hold more moisture, so drying is essential.

Q: Is there a dairy-free version?
A: Absolutely. Use a dairy-free cream substitute like coconut cream for the sauce and a vegan Parmesan alternative. The texture will be slightly different but still delicious.

Q: How do I know when the potatoes are done roasting?
A: Give them a gentle squeeze with a potholder; they should yield and feel soft inside. You can also insert a skewer or fork; it should slide in with little resistance.

Q: Can I prep any parts ahead of time?
A: Yes. Chop the vegetables and cook the bacon a day ahead. The sauce can be made and kept warm or reheated gently just before serving.

Conclusion

If you love food that feels like a hug, this Loaded Shrimp Bacon Potato delivers: warm, flaky potato, tender seasoned shrimp, bright sautéed peppers, and a lusciously creamy Parmesan sauce all in one comforting bite. For more inspiration including similar shrimp-stuffed baked options, check out this Loaded Shrimp Baked Potatoes recipe, or compare approaches with this Shrimp Stuffed Baked Potato post. If you want a classic twice-baked take, Paula Deen’s version offers a nostalgic spin worth exploring at Paula Deen’s Twice Baked Shrimp Stuffed Potatoes. Give this recipe a try on a weekend afternoon when you have time to savor the smells and the slow building anticipation. I promise it will feel like a celebration when you pull it from the oven.