Prepare to elevate your dinner game with a mouthwatering dish that combines the creamy richness of perfectly baked potatoes with succulent, perfectly seasoned shrimp. These Shrimp Stuffed Twice Baked Potatoes are not just a meal – they're a culinary experience that will transform your ordinary weeknight dinner into a restaurant-worthy feast. Imagine crispy potato skins filled with a creamy, cheesy shrimp mixture that's so delicious, it'll have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 lb shrimp, peeled and deveined
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork to allow steam to escape during baking. This will prevent the potatoes from bursting in the oven.
- Place the pricked potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the potatoes.
- While the potatoes are baking, prepare the shrimp. In a medium-sized skillet, melt 2 tablespoons of butter over medium heat. Add the peeled and deveined shrimp to the skillet.
- Cook the shrimp for about 3-5 minutes, stirring occasionally, until they turn pink and opaque. Season with salt and pepper to taste. Remove the skillet from heat and set aside.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins to maintain their shape.
- Add the scooped-out potato flesh to the mixing bowl along with the sour cream, shredded cheddar cheese, chopped green onions, and cooked shrimp. Mix everything together until well combined and creamy. Adjust seasoning with additional salt and pepper if needed.
- Carefully spoon the shrimp and potato mixture back into the hollowed-out potato skins, mounding the filling slightly on top.
- Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted.
- Once done, remove the twice-baked potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional chopped green onions if desired.
- Serve hot and enjoy your delicious shrimp stuffed twice-baked potatoes!
Tips
- Choose the Right Potatoes: Select large, uniform russet potatoes for the best results. They should be firm and free from blemishes.
- Shrimp Selection Matters: Use fresh, high-quality shrimp for the most flavor. If using frozen shrimp, ensure they are completely thawed and patted dry before cooking.
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
- Maximize Flavor: For extra flavor, consider adding a dash of garlic powder or a sprinkle of paprika to the shrimp mixture.
- Make Ahead Tip: You can prepare these potatoes in advance and refrigerate before the final bake. Just add an extra 5-10 minutes to the cooking time if baking from cold.
- Crispy Top Secret: For an extra crispy top, broil the potatoes for the last 2-3 minutes of baking, watching carefully to prevent burning.
- Serving Suggestion: Pair with a light salad or fresh vegetables to balance the richness of the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
