Loaded Shrimp Stuffed Potato Feast

This loaded shrimp stuffed potato with ribs is the ultimate comfort feast that combines tender, smoky ribs with creamy, cheesy potatoes topped with garlicky shrimp. It’s a satisfying meal perfect for a cozy night in or a weekend treat when you want something hearty but special.

I first made this for a family gathering, and it instantly became a favorite because everyone loved how the flavors came together without anything feeling overwhelming.

Ingredients

• Pork ribs like baby back or spare ribs: these become incredibly tender and smoky when slow cooked
• Brown sugar: for a sweet caramelized crust on the ribs
• Paprika: brings warmth and a subtle smoky flavor to both the ribs and shrimp
• Garlic and onion powder: essential for deep savory notes in the spice rub
• Chili powder: adds just a hint of heat to balance the sweetness
• BBQ sauce: used to glaze the ribs for that sticky, delicious finish
• Large russet potato: sturdy and perfect for baking and stuffing with creamy filling
• Butter: adds richness to the potato and shrimp
• Sour cream: gives the potato filling a tangy creaminess
• Shredded cheddar cheese: melts beautifully into the potato for that gooey cheese factor
• Large shrimp, peeled and deveined: quick cooking and pairs perfectly with garlic and paprika in the topping
• Fresh garlic and green onions: these brighten and enhance the shrimp topping
• Fresh parsley: a fresh garnish that adds color and a subtle herb flavor

Step-by-Step Instructions

Prepping the Ribs:

Mix the brown sugar paprika garlic powder onion powder salt pepper and chili powder in a bowl to create a flavorful dry rub. Coat the ribs evenly with this mixture making sure to cover all sides. Wrap the ribs tightly in foil and bake at 300 degrees Fahrenheit for two to two and a half hours until they are fork-tender. Carefully unwrap the ribs brush BBQ sauce all over them and broil for three to five minutes until the sauce caramelizes and becomes sticky.

Baking the Potato:

Preheat the oven to 400 degrees Fahrenheit. Scrub the russet potato clean and prick it several times with a fork to allow steam to escape. Rub the skin lightly with oil and sprinkle some salt which helps crisp the skin during baking. Place the potato directly on the oven rack and bake for fifty to sixty minutes until it feels soft when squeezed gently. Once out of the oven cut the potato open lengthwise and fluff the inside using a fork. Stir in the butter sour cream and shredded cheddar cheese and season with salt and pepper to your taste.

Cooking the Garlic Shrimp:

Melt butter in a skillet over medium-high heat. Add the minced garlic and chopped green onions sautéing for about thirty seconds until fragrant but not browned. Add the shrimp then sprinkle paprika salt and pepper over them. Cook the shrimp about two to three minutes on each side or until they turn pink and opaque making sure not to overcook for juicy shrimp. Spoon the shrimp over the loaded baked potato and garnish with fresh parsley.

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I love how the smoky ribs and garlicky shrimp balance each other out. One memorable time my family and I enjoyed this meal during a chilly weekend, and it was such a hit everyone went back for seconds without hesitation.

Storage Tips

Store leftover ribs wrapped tightly in foil and refrigerated for up to four days. The potatoes and shrimp are best eaten fresh but can be kept separately in airtight containers for one to two days. Reheat ribs gently in the oven to preserve moisture. Avoid microwaving shrimp to prevent rubberiness.

Ingredient Substitutions

You can substitute BBQ sauce with your favorite homemade or store-bought variety for different flavor profiles. If you don’t have russet potatoes, baking potatoes like Yukon Gold can work though the texture may be slightly different. For a twist, swap cheddar cheese for Monterey Jack or mozzarella for a milder flavor.

Serving Suggestions

Serve this dish alongside a fresh crisp coleslaw or a simple green salad to lighten the richness. Cornbread or garlic bread pairs beautifully for soaking up any extra BBQ sauce or shrimp juices.

Cultural Context

This meal brings together Southern BBQ traditions with comfort food favorites. Slow-cooked ribs with a dry rub followed by a BBQ glaze is a classic approach seen in many BBQ styles. Combining that with a loaded baked potato and garlic shrimp topping adds a bit of surf and turf flair that feels special yet familiar.

Recipe FAQs

→ What type of ribs work best for this dish?

Baby back or spare ribs are ideal due to their tenderness and flavor when slow-cooked with the dry rub and BBQ sauce.

→ How can I ensure the baked potato is perfectly cooked?

Choose a large russet potato, scrub well, prick with a fork, and bake at 400°F (200°C) for 50-60 minutes until fork-tender.

→ What gives the shrimp its flavor?

A combination of garlic, butter, paprika, green onions, and a pinch of salt and pepper creates a savory, aromatic shrimp topping.

→ Can I prepare the ribs ahead of time?

Yes, the ribs can be slow-cooked earlier and then broiled briefly before serving to caramelize the BBQ glaze.

→ How do I keep the baked potato filling creamy?

Mixing butter, sour cream, and shredded cheddar into the fluffy potato interior creates a rich, creamy texture.

→ What garnish enhances the final presentation?

Fresh parsley adds a pop of color and a light, herbaceous note to balance the richness of the dish.