Shrimp-Stuffed Twice Baked Potatoes

Tuesday, April 23, 2013


- 4 extra large baking potatoes (or 6 medium to large potatoes)
- 1 stick of butter or margarine
- 4 cups grated cheese (I used a cheddar and monterrey jack pre-shredded mix)

- 2 cups sour cream
- 1 lb. shrimp (I used medium), cooked

- Salt and pepper to taste

Precook potatoes in the oven or on the grill. (I grilled them)

Once potatoes are cooked, allow them to cool enough for them to be easy to handle.

Preheat oven to 350.

Slice each potato in half and scoop out the centers of each potato half, reserving the potato skins. Make sure you do not remove all of the flesh of the potato (leave a small amount of flesh attached to the skin). Place the potato centers into a large bowl.

Add butter, sour cream, cheese, and salt and pepper (to taste) to the bowl with the potatoes. Mix ingredients together until they are well-combined.

Fold shrimp into the potato mixture, mixing gently.

Gently stuff the shrimp and potato mixture back into the potato skins, just until the potatoes are filled into a small mound. (Do not overfill because the filling will spill over the sides while baking) You can add a small amount of extra cheese to the top of the potatoes.

Bake the potatoes for 20-30 minutes, or until potatoes are heated through and cheese is melted.

Serve immediately.



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