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Boise Roasted Potatoes Stuffed with Shrimp & Bacon

Boise State Broncos

Prep Time N/A
Cook Time 35 minutes
Cool Time N/A
Total Time 35 minutes
Servings N/A



  1. Preheat oven to 450°F.
  2. In a large bowl, coat potatoes with 2 tablespoons olive oil, salt and pepper.
  3. Place potatoes individually in a 24-cup mini-muffin pan.
  4. Roast potatoes at 450°F for 10 minutes or until soft when pierced. Remove from oven and set aside.
  5. While the potatoes are roasting and cooling, prepare coating and filling.
  6. To make the coating: In a small bowl, stir together butter, Old Bay® Seasoning and 2 tablespoons Dijon mustard.
  7. Use a small melon baller or paring knife and small spoon to scoop out a small center portion of the potato (discard the inside portion of the scooped potato).
  8. Generously brush inside and top of each potato with the Dijon/seasoning mixture.
  9. Place the tray of brushed potatoes in the oven for 5 minutes at 450°F to create a glossy, tangy coating on the potato.
  10. To make the filling: In a large bowl, add wet ingredients, cheeses and additional filling ingredients.
  11. Make sure to gently incorporate the shrimp and rough chopped bacon last.
  12. Stuff each potato so filling stands about 1/4 inch above the potato - about a tablespoon of filling per baby potato.
  13. Put the tray of filled potatoes in the 450°F oven for 7 minutes. Gently take the potatoes out of the mini-muffin pan with thongs and place on your serving plate.
  14. Garnish by inserting a big, broken chard of crisp bacon into the center of each potato and then add chunky sprinkles of rough chopped chive.

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