Shrimp Nacho Potato Skins – potato skins and nachos are combined with succulent shrimp to create a fusion of the best game day food ever!
SHRIMP NACHO POTATO SKINS
I’m sharing these Shrimp Nacho Potato Skins. These are perfect for the Super Bowl or any game day or special event as an appetizer.
Watching football really isn’t my cup of tea, but I am good at eating football treats, like these. Potato Skins are the perfect game day dish to have on site at your party this weekend. These Shrimp Nacho Potato Skins are the ultimate potato skin ever made! They are amazing and so simple to create. I like to think of them as comfort food served in a potato boat. You might eat a few too many but heck, it’s the Super Bowl so enjoy yourself and leave the guilt for the next day.
INSPIRATION FOR THIS RECIPE
I got the idea for this recipe from an order of shrimp nachos I recently had at a restaurant. I was totally blown away. It is probably because I adore shrimp on any and everything so nachos seemed like a natural fit in my book.
I happen to think these are revolutionary with the wonderful nacho toppings and perfectly sauteed shrimp on crisp cheesy potato skins. Doesn’t that sound incredible?
If you like these Shrimp Nacho Potato Skins, you might like some of my other game day recipes.
- MEATY PIZZA ROLLS
- CRISPY BUFFALO WINGS
- GAME DAY PIZZA NACHOS
- BLACKENED SHRIMP NACHOS
- GARLIC BUTTER SWEET POTATO FRIES
Shrimp Nacho Potato Skins
- 6 medium potatoes such as russet (2 pounds)
- Cooking oil shortening, butter, or margarine
- 1/4 cup butter or margarine melted
- 1/4 teaspoon seasoned salt
- Ground red pepper
- 4 ounces co-jack cheese cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
- 1 pound deveined shrimp
- Salt and pepper and taco seasoning to taste
- Toppers such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
- Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender.
- (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
- Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
- While potatoes broil, sauteed 3/4 of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste.
- Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Top with shrimp and serve with desired toppers. Makes 24 servings.