Loaded Jerk Shrimp Baked Potato
Loaded Jerk Shrimp Baked Potato
Ingredients
For the Baked Potato
- 1 russet potato, large
- 1 tablespoon olive oil, as needed for coating
- 1/2 teaspoon salt, as needed for coating
For the Jerk Shrimp
- 12 shrimp, peeled and deveined
- 2 tablespoons jerk marinade
- 2 tablespoons jerk seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried parsley
For the Creamy Sauce
- 1 tablespoon unsalted butter
- 1/2 bell pepper, diced (red and green)
- 1/2 onion, diced red onion
- 1 tablespoon jerk seasoning
- 1 cup heavy whipping cream
For Assembly
- 1/2 cup mozzarella cheese, shredded, as needed for topping
Instructions
- 1
Preheat your oven to 400°F. Wash the large russet potato thoroughly. Poke the potato all over with a fork. Drizzle olive oil over the potato and rub it in to coat. Generously sprinkle salt over the potato, explaining that the salt helps absorb moisture, making the potato fluffy. Wrap the seasoned potato in aluminum foil.
⏱️ 5 min•🌡️ 400
- 2
Bake the wrapped potato in the preheated oven for about 40 minutes, or until fork-tender.
⏱️ 40 min•🌡️ 400
- 3
While the potato is baking, prepare the shrimp. In a bowl with the 12 peeled and deveined shrimp, add 2 tablespoons jerk marinade and 2 tablespoons jerk seasoning. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried parsley. Mix all the ingredients thoroughly with the shrimp until well coated.
⏱️ 10 min
- 4
Heat a skillet over medium-high heat. Add the seasoned shrimp to the hot skillet. Sauté the shrimp for about 2 to 4 minutes, flipping once, until cooked through and pink. Remove the shrimp from the skillet and set aside, being careful not to overcook them as they will be baked again later.
⏱️ 5 min
- 5
In the same skillet used for the shrimp, add 1 tablespoon unsalted butter. Add the 1/2 diced bell pepper (red and green) and 1/2 diced red onion to the skillet. Sauté the bell peppers and onions for about 30 seconds until slightly softened.
⏱️ 2 min
- 6
Add 1 tablespoon jerk seasoning to the sautéed vegetables, noting that "frying it" wakes up the seasoning. Stir for about 30 seconds. Pour 1 cup heavy whipping cream into the skillet with the vegetables and seasoning. Stir to combine and create a creamy sauce. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
⏱️ 3 min
- 7
Once the potato is baked, remove it from the foil. Carefully slice the potato lengthwise down the middle. Using a spoon, scoop out the cooked potato flesh into a separate bowl, leaving the skin intact as a shell. Mash the scooped potato flesh.
⏱️ 5 min
- 8
Add a few spoonfuls of the prepared creamy sauce to the mashed potato. Mix the mashed potato and sauce together until well combined. Spoon the mashed potato mixture back into the potato shell, filling it generously.
⏱️ 3 min
- 9
Arrange the sautéed jerk shrimp on top of the filled potato. Drizzle more of the creamy sauce over the shrimp and potato. Sprinkle mozzarella cheese generously over the top of the loaded potato.
⏱️ 2 min
- 10
Place the assembled loaded potato back into the oven. Bake for about 5 minutes, or until the cheese is melted, nice, and bubbly. Serve immediately and enjoy!
⏱️ 5 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Loaded Jerk Shrimp Baked Potato
For the Baked Potato
- 1 russet potato, large
- 1 tablespoon olive oil, as needed for coating
- 1/2 teaspoon salt, as needed for coating
For the Jerk Shrimp
- 12 shrimp, peeled and deveined
- 2 tablespoons jerk marinade
- 2 tablespoons jerk seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried parsley
For the Creamy Sauce
- 1 tablespoon unsalted butter
- 1/2 bell pepper, diced (red and green)
- 1/2 onion, diced red onion
- 1 tablespoon jerk seasoning
- 1 cup heavy whipping cream
For Assembly
- 1/2 cup mozzarella cheese, shredded, as needed for topping
Instructions
- 1
Preheat your oven to 400°F. Wash the large russet potato thoroughly. Poke the potato all over with a fork. Drizzle olive oil over the potato and rub it in to coat. Generously sprinkle salt over the potato, explaining that the salt helps absorb moisture, making the potato fluffy. Wrap the seasoned potato in aluminum foil.
⏱️ 5 min•🌡️ 400 - 2
Bake the wrapped potato in the preheated oven for about 40 minutes, or until fork-tender.
⏱️ 40 min•🌡️ 400 - 3
While the potato is baking, prepare the shrimp. In a bowl with the 12 peeled and deveined shrimp, add 2 tablespoons jerk marinade and 2 tablespoons jerk seasoning. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried parsley. Mix all the ingredients thoroughly with the shrimp until well coated.
⏱️ 10 min - 4
Heat a skillet over medium-high heat. Add the seasoned shrimp to the hot skillet. Sauté the shrimp for about 2 to 4 minutes, flipping once, until cooked through and pink. Remove the shrimp from the skillet and set aside, being careful not to overcook them as they will be baked again later.
⏱️ 5 min - 5
In the same skillet used for the shrimp, add 1 tablespoon unsalted butter. Add the 1/2 diced bell pepper (red and green) and 1/2 diced red onion to the skillet. Sauté the bell peppers and onions for about 30 seconds until slightly softened.
⏱️ 2 min - 6
Add 1 tablespoon jerk seasoning to the sautéed vegetables, noting that "frying it" wakes up the seasoning. Stir for about 30 seconds. Pour 1 cup heavy whipping cream into the skillet with the vegetables and seasoning. Stir to combine and create a creamy sauce. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
⏱️ 3 min - 7
Once the potato is baked, remove it from the foil. Carefully slice the potato lengthwise down the middle. Using a spoon, scoop out the cooked potato flesh into a separate bowl, leaving the skin intact as a shell. Mash the scooped potato flesh.
⏱️ 5 min - 8
Add a few spoonfuls of the prepared creamy sauce to the mashed potato. Mix the mashed potato and sauce together until well combined. Spoon the mashed potato mixture back into the potato shell, filling it generously.
⏱️ 3 min - 9
Arrange the sautéed jerk shrimp on top of the filled potato. Drizzle more of the creamy sauce over the shrimp and potato. Sprinkle mozzarella cheese generously over the top of the loaded potato.
⏱️ 2 min - 10
Place the assembled loaded potato back into the oven. Bake for about 5 minutes, or until the cheese is melted, nice, and bubbly. Serve immediately and enjoy!
⏱️ 5 min•🌡️ 400