This dish is inspired by one of my go-to orders at Pat’s Tap – a neighborhood joint with amazing food(and skeeball machines!). Their potato skins are kind of a hybrid between twice baked potatoes and potato skins. You get all of the inside guts goodness of the potato mixed in with the toppings – this means every bite is super flavorful!
Dat bacon tho😍😍
For my potato skin/twice baked potato recipe I wanted to put my twist on it. I decided to throw in some chopped shrimp, a few chopped up roasted jalapeños, along with some bacon and cheese – of course☺️
Ooey gooey goodness. *drool*
The roasted jalapeños are completely optional, but I had a ton of jalapeños and needed to get through them. They’re a lot more mild when roasted with the seeds removed, so this really wasn’t spicy at all! Here’s a link for a few different methods of roasting jalapeños – I did mine in the oven:
- Potatoes (I used 3 large potatoes)
- about 1 cup cheddar cheese
- ½ cups of sour cream
- ½ cup light cream cheese
- ½ chopped roasted jalapeno, chopped (optional - instructions above)
- About 1 cup chopped shrimp - cooked
- 6 slices of cooked bacon (chopped up/cut up)
- Salt & Pepper to Taste
- Begin by piercing your potatoes with a fork in several places. Bake potatoes for an hour at 400 degrees.
- Let cool 10-15 minutes.
- Cut potatoes in half and spoon out potatoes and place in a medium bowl. Mix in 1 cup or so of cheese, sour cream, cream cheese, cut up bacon, cut up shrimp, chopped roasted jalapeños, and salt & pepper. Mix well.
- Spoon mixture back into potato skins. You usually can fill fewer potatoes than you had if you have them filled a little higher than the skins sides. Sprinkle potatoes with cheddar cheese and bacon.
- Bake at 400 for 20 more minutes.
- Garnish with sliced green onion if desired.