Bbq Bacon Ranch Shrimp Loaded Potatoes Recipe

Prepare and Bake Potatoes

Preheat the oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Prick each potato 6–8 times with a fork. Rub each potato with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, coating evenly. Place directly on the oven rack (or on a rimmed baking sheet) and bake for 50–60 minutes, until skins are crisp and a paring knife slides in easily.

Finish Potatoes

When potatoes are done, remove from oven and let cool 5 minutes. Cut a lengthwise slit in the top of each potato, pushing ends toward each other to fluff the interior. Add 1 tbs unsalted butter to each potato and 1/4 cup sour cream divided among them. Season the interior lightly with a pinch of salt and pepper. Sprinkle about 1/2 cup shredded cheddar on each potato (reserve the rest for topping later). Keep warm in the oven set to 200°F (95°C) if needed while you prepare shrimp and sauce.

Season Shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Cook Shrimp

Heat a large skillet over medium-high heat with 1 tsp vegetable oil and 1 tbs unsalted butter. When butter is foamy, add shrimp in a single layer (cook in two batches if needed without crowding). Sear shrimp 1.5–2 minutes per side until pink and opaque and edges are lightly browned. Squeeze 1 tbs fresh lemon juice over the cooked shrimp, toss to combine, then remove from heat and set aside. Keep warm.

Make Sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup ranch dressing, 1/4 cup barbecue sauce, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika, 1/8 tsp black pepper, and 1/2 tsp hot sauce (optional). Taste and adjust: add a touch more BBQ for sweetness, vinegar for tang, or hot sauce for heat. Chill briefly if you prefer it cold, or serve at room temperature.

Crumble the cooked bacon (about 6 slices) and have chopped parsley and remaining shredded cheddar ready.

Top each buttered and fluffed potato with a generous portion of cooked shrimp (about 4 oz shrimp per potato). Sprinkle remaining shredded cheddar over the shrimp and return potatoes to the hot oven or under a broiler for 1–2 minutes to melt the cheese — watch carefully so shrimp do not overcook.

Drizzle each loaded potato with 2–3 tbs of the BBQ ranch sauce, then sprinkle with crumbled bacon, sliced chives (about 1/2 tbs per potato), and a pinch of chopped parsley if using.

Serve immediately while hot. Offer extra BBQ ranch sauce on the side.