Shrimp Stuffed Twice Baked Potatoes |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This could be a meal in itself or a side dish. Prep time is for pre-baking the potato and sauteeing the shrimp. Ingredients:
6 large idaho potatoes |
vegetable oil, for coating |
8 tablespoons butter |
2 cups grated cheddar cheese, plus more for sprinkling |
2 cups grated monterey jack cheese |
2 cups sour cream |
salt and pepper |
1 lb shrimp, peeled and sauteed |
paprika |
Directions:
1. Preheat oven to 350°F.
2. Wash potatoes, then dry them and gently prick with a fork on the sides.
3. Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
4. Place the butter in a large bowl.
5. Remove the potatoes from the oven and slice each potato in half.
6. Gently scoop out the potato and place in the bowl.
7. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
8. Fold the shrimp and both cheeses into the mixture.
9. Gently stuff the mixture back into the potato shells, making sure not to break them.
10. Pile the mixture as high as you can on top of the potato shells.
11. Sprinkle each potato with cheese and paprika for color.
12. Bake for about 20 to 30 minutes until browned on top.
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