Shrimp Stuffed Twice Baked Potato
Elevate your side dish game with this indulgent Shrimp Stuffed Twice Baked Potato recipe, a perfect combination of creamy comfort and seafood sophistication. Featuring hearty Russet potatoes baked to fluffy perfection, these savory spuds are scooped, mashed, and generously loaded with buttery sour cream, cheddar cheese, and a hint of garlic for bold flavor. Succulent shrimp, sautéed with paprika and olive oil, add a luxurious twist, making this dish a true crowd-pleaser. Finished with fresh parsley and melted cheddar on top, each bite offers an irresistible blend of textures and tastes. Ideal as a main course or impressive party side, these shrimp-stuffed potatoes serve up pure decadence in every bite. Bake, stuff, and savor the ultimate upgrade to your potato repertoire!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Shrimp, peeled and deveined
- 4 tablespoons Butter, unsalted
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Green onions, finely chopped
- 1 teaspoon Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the potatoes on the prepared baking sheet and bake for 50–60 minutes, or until they are tender when pierced with a fork.
While the potatoes bake, prepare the shrimp. Heat the olive oil in a skillet over medium-high heat. Add the shrimp, garlic, paprika, and a pinch of salt and pepper. Cook for 2–3 minutes until the shrimp are pink and opaque. Remove from heat and set aside.
Once the potatoes are done, remove them from the oven and let them cool slightly, about 5–10 minutes. Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the insides of the potatoes into a large mixing bowl, leaving about 1/4 inch of potato flesh to maintain the structure of the skin.
Mash the scooped-out potato flesh with a potato masher or fork until smooth. Add the butter, sour cream, milk, 3/4 of the cheddar cheese, green onions, 3/4 of the cooked shrimp, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potato skins back onto the baking sheet.
Top each potato with the remaining shrimp and cheddar cheese.
Bake the stuffed potatoes at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley and serve warm. Enjoy your Shrimp Stuffed Twice Baked Potato!
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.4 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1355 mg | 104% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7573 mg | 161% | |
*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.
