Broccoli and Shrimp Stuffed Potatoes

Elevate your dinner game with these irresistible Broccoli and Shrimp Stuffed Potatoes—a perfect balance of creamy, cheesy indulgence and wholesome ingredients. This easy-to-make recipe features hearty baked Russet potatoes loaded with a savory filling of tender steamed broccoli, succulent shrimp, and a rich mashed potato base seasoned with garlic and onion powder. Topped with melted cheddar cheese, these stuffed spuds are baked to golden perfection for a comforting, flavor-packed meal. Ideal for a quick weeknight dinner or an impressive side dish, this recipe offers satisfying nutrition without sacrificing taste. Whether you're looking for a creative way to enjoy shrimp or a hearty vegetarian-friendly adaptation, these loaded potato halves are customizable, gluten-free, and sure to become a family favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 cup Cooked shrimp
• 1.5 cups Broccoli florets
• 3 tablespoons Butter
• 0.25 cup Milk
• 1 cup Shredded cheddar cheese
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Olive oil

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.

Step 3

Rub the potatoes with olive oil and sprinkle them with a pinch of salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.

Step 4

While the potatoes are baking, steam the broccoli florets until they are tender but still bright green, about 5-7 minutes. Chop them into small pieces and set them aside.

Step 5

Chop the cooked shrimp into bite-sized pieces if needed and set aside.

Step 6

Once the potatoes are done baking, remove them from the oven and let them cool slightly until they are safe to handle.

Step 7

Cut each potato in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a 1/4-inch shell intact for stability.

Step 8

Add the butter, milk, garlic powder, onion powder, salt, and black pepper to the potato flesh in the mixing bowl. Mash the mixture until smooth and creamy.

Step 9

Fold in the chopped broccoli, shrimp, and half of the shredded cheddar cheese into the mashed potato mixture until evenly combined.

Step 10

Spoon the filling back into the potato shells, mounding them slightly.

Step 11

Sprinkle the remaining shredded cheddar cheese over the top of each stuffed potato half.

Step 12

Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbling.

Step 13

Remove from the oven and let cool for a few minutes. Serve warm and enjoy!

Nutrition Facts

Serving size	(1725.8g)

Amount per serving	% Daily Value*
Calories	2298.8

Total Fat 88.8g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 2.4g
Cholesterol 525.3mg	0%
Sodium 3962.1mg	0%
Total Carbohydrate 279.4g	0%
Dietary Fiber 24.5g	0%
Total Sugars 18.7g
Protein 107.6g	0%

Vitamin D 33.6IU	0%
Calcium 1253.1mg	0%
Iron 18.6mg	0%
Potassium 6857.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 18.3%

Carbs: 47.6%