Shrimp Stuffed Twice Baked Potatoes
Shrimp and melty, cheesy goodness in a soft twice baked potato.
Servings 8
Calories 748kcal
Ingredients
Original Recipe:
- 4 large baking potatoes
- 8 ounces butter
- 4 cups grated cheese I used a cheddar and monterrey jack pre-shredded mix
- 2 cups sour cream
- 1 pounds shrimp cooked
- Salt and pepper
My additions:
- 2 Tablespoons minced Garlic
- 2 Tablespoons diced onion
- ¼ teaspoons paprika
- ¼ teaspoons basil
Instructions
- Precook the potatoes in the oven or on the grill.
- Once your potatoes are cooked, allow them to cool until you can handle them. (this took at least 25 minutes for me)
- Preheat your oven to 350 degrees.
- Slice each potato in half and scoop out the insides of each half. Leave a wall of the potato flesh (about a ¼ inch of potato) attached to the skin.
- Place the scooped out flesh into a bowl.
- Add the butter, sour cream, cheese, garlic, onion, paprika, basil and salt and pepper (to taste) to the bowl with the potatoes. Mix ingredients together until they are well-combined.
- Fold the shrimp into the potato mixture, mixing gently.
- Spoon the potato/shrimp mixture into the potato skins. Don’t overfill, or they will drip out all over the place during cooking. Trust me. haha
- Sprinkle a small amount of shredded cheese on the top of the potatoes before putting them in the oven.
- Bake potatoes for 20 minutes or potatoes are heated through and cheese is melted.
- Serve immediately.
Nutrition
Calories: 748kcal | Carbohydrates: 39g | Protein: 30g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 647mg | Potassium: 1061mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1666IU | Vitamin C: 12mg | Calcium: 532mg | Iron: 2mg