Delicious and cheesy Fajita Twice Baked Potatoes topped with shrimp and fajita veggies, perfect for a hearty meal. These baked potatoes are filled with a flavorful mixture of shrimp, heavy cream, and cheese, then baked to perfection.
1: Sauté 1/2 of a small white onion and 1/4 of a green, red, and yellow bell pepper and season with Kinder’s Fajita seasoning.
2: Clean potatoes and poke holes in them with a fork. Rub olive oil all over them and sprinkle with sea salt.
3: Bake potatoes at 350 degrees for 1 hour and 15 minutes. Check for doneness as cooking time may vary depending on size of potatoes.
4: Season shrimp with Kinder’s Fajita Seasoning, Tone’s Tex Mex Seasoning, and a little olive oil. Cook shrimp in 2 tbsp butter for 2 minutes on each side.
5: Once potatoes are done, cut them in half and carefully remove insides without tearing the skin.
6: Mix potato insides with 2-4 tbsp of heavy cream, 2 tbsp sour cream, 2 tbsp garlic butter, shredded Mexican cheese, Kinder’s Fajita seasoning, and Tone’s Tex Mex seasoning.
7: Fill potato skins with 1/2 of the potato mixture, then add 1/2 of the fajita veggies and some shredded cheese.
8: Add the rest of the potato mixture and top with more shredded Mexican blend cheese.
9: Bake in the oven at 350 degrees for 15 minutes.
10: After baking, add the remaining fajita veggies and shrimp to the top of the potatoes, and then add queso cheese.
