Shrimp Stuffed Potatoes

Hot from the oven, these shrimp stuffed potatoes are everything I want in a cozy dish – warm, filling, just a little bit indulgent, but with that brightness from lemon and green onion that keeps it from ever feeling too heavy. The skins go crisp at the edges, the filling kind of melts and holds its shape at the same time, and the whole thing smells like the sea came to dinner with a basket of fresh herbs. I first threw these together on a weeknight, completely by accident really, and now they’ve become something I reach for when I miss home, or want something easy-but-special on the table.

Why You’ll Crave It

• Comforting and satisfying – soft potato, creamy filling, and pops of juicy shrimp… all the good textures at once.
• Quick to make – no long marinating or elaborate prep, just straight-forward and forgiving.
• You can play with the filling – mix in hot sauce, herbs, even a sprinkle of cheese if you’re feeling it.
• Looks lovely on the plate – feels a little fancy, but not in a fussy way.

The first time I made these, I had half a bag of leftover shrimp and only potatoes in the drawer… and I still remember how surprisingly good it turned out. Like something you’d expect from your favorite little coastal bistro.

What You’ll Need

• 4 large potatoes: russets work best here – starchy, fluffy when baked, with a sturdy skin that holds well.
• 1 cup cooked shrimp, chopped: tail-off, peeled – leftovers or frozen-thawed both work!
• 1/2 cup cream cheese: full-fat and soft, it binds everything together and makes the filling impossibly creamy.
• 1/4 cup green onions, chopped: for freshness and a little bite – the green ends are especially lovely.
• 1 tablespoon lemon juice: brightens the shrimp, cuts the richness. Fresh squeezed is better if you’ve got it.
• Salt and black pepper to taste: I like a good sprinkle of each – go generously, taste the filling, add more if needed.

Easy How-To

Bake (or microwave) the potatoes

Give the potatoes a good scrub and pat them dry. Then poke them a few times with a fork – just enough to let steam escape. I usually go the quick route and microwave them: 5–8 minutes, turning halfway. You want them tender enough that a knife slips in easily, but not collapsing soft.

Make your shrimp filling

While the potatoes cook, stir together the shrimp, cream cheese, green onion, lemon juice, and a pinch of salt + pepper. You want everything well blended but don’t mash it to death. The little shrimp bits should still be visible, like tiny pink gems dotted throughout.

Hollow out, gently

Once the potatoes are cool enough to handle (a minute or two helps), cut them in half lengthwise. Use a spoon to scoop out some of the inner flesh – make a little “boat” but leave enough of the base intact so they stay sturdy. I often save that scooped-out bit and sneak it into the filling…

Stuff and press

Spoon the filling generously into each half, pressing down a little as you go so it’s compact – but don’t flatten it too much. A nice little mound on top looks (and tastes) best.

Optional: broil for a golden top

If you’ve got a moment, slide the filled halves under the broiler for 2–3 minutes – just until the tops catch a bit of color. Not strictly necessary… but highly recommended. Trust me, it makes such a difference in flavor.

Good to Know

• If you’re using frozen shrimp, let them thaw completely and pat dry – waterlogged shrimp will make the filling soggy.
• You can stir in the scooped-out potato flesh back into the filling for even more fluffiness – just soften it with a fork first.
• They taste great cold, too – my sister swears by these the next day for lunch straight from the fridge.

Serving Ideas

• Serve alongside a simple cucumber salad or buttered green beans – something light to contrast with the richness.

Top Tricks

• If using leftover shrimp, chop it small and season well – it brings new life to what might be a little flat from the fridge.

Frequently Asked Questions

Can I use canned shrimp instead of fresh or frozen?

Yes, definitely. Just drain them well and give them a rough chop. The texture is softer than fresh but still works beautifully in this kind of creamy filling.

How far ahead can I make them?

You can prep and stuff them up to a day ahead – cover tightly and refrigerate. Reheat in the oven at 350°F until warm, around 10–15 minutes, or just microwave if you’re in a rush.

Can I add cheese?

Absolutely. A handful of grated cheddar or a sprinkle of parmesan stirred into the filling or melted on top before broiling adds a nice savory depth.

Conclusion

Shrimp stuffed potatoes aren’t flashy or complicated, but they always feel like more than the sum of their parts. Creamy, savory, with that fresh lemon and onion cutting through – it sits somewhere beautifully between homey and special. Make them once, and you’ll find yourself coming back again, and again, and then one more time after that…

More Recipes Suggestions and Combination

Spicy Chicken Stuffed Peppers

Juicy chicken, a dash of chili, and just enough cheese tucked into roasted peppers – satisfying and bright all at once.

Cheesy Broccoli and Rice Casserole

For when you want comfort, warmth, and that nostalgic “after-school dinner” vibe – soft baked rice with creamy greens and golden crust on top.

Savory Tuna and Cucumber Boats

Chilled and crisp – quick to assemble and surprisingly refreshing if you’re craving something light but still full of protein.

Italian Sausage and Spinach Pasta

A weeknight win – spicy, garlicky sausage tangled with wilted spinach and pasta. Hearty but not heavy.

Vegetable Stir-Fry with Tofu

Bright, colorful, and deliciously flexible – this one’s always in rotation when I’m clearing the crisper drawer.