Shrimp Stuffed Potatoes
Indulge in the ultimate comfort food with these Shrimp Stuffed Potatoes, a decadent twist on a classic baked potato. Tender russet potatoes are baked to perfection, scooped out, and filled with a velvety mixture of mashed potato, cream cheese, garlic butter, and heavy cream. Chunks of succulent, paprika-seasoned shrimp are folded in, adding a coastal flair to this hearty dish. Topped with melted cheddar cheese and a sprinkle of fresh green onions, these loaded potatoes are bursting with rich, savory flavors. Perfect as a main course or a side dish, this recipe is an impressive yet approachable way to elevate mealtime. Whether you're hosting a dinner party or craving a cozy weeknight meal, these shrimp-stuffed delights will wow your taste buds.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 8 ounces Large shrimp (peeled, deveined)
- 4 tablespoons Butter
- 4 ounces Cream cheese
- 0.25 cup Heavy cream
- 0.5 cup Shredded cheddar cheese
- 2 cloves Garlic (minced)
- 2 stalks Green onions (chopped)
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.
Rub the potatoes with olive oil and sprinkle them with a pinch of salt. Place them directly on the oven rack or on a baking sheet, and bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, heat 1 tablespoon of butter in a skillet over medium heat. Add the shrimp and season with salt, black pepper, and paprika. Cook for 2-3 minutes per side until just done. Remove the shrimp from the skillet and chop them into bite-sized pieces.
In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant, then remove from heat.
Once the potatoes have finished baking, let them cool slightly (about 10 minutes). Slice each potato lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin shell intact.
To the bowl with the potato flesh, add cream cheese, heavy cream, the garlic butter mixture from the skillet, and half of the shredded cheddar cheese. Mash together until smooth and creamy.
Stir in the chopped shrimp and half of the green onions into the mashed potato mixture. Taste and adjust seasoning with salt and black pepper as needed.
Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese.
Place the stuffed potatoes back onto the baking sheet and return them to the oven. Bake for an additional 10-12 minutes, or until the cheese is melted and bubbling.
Remove from oven, garnish with the remaining green onions, and serve warm.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 10.7 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 721 mg | 55% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4608 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
