Shrimp Stuffed Twice Baked Potatoes
Indulge in the ultimate comfort food with these Shrimp Stuffed Twice Baked Potatoes, a decadent twist on a classic favorite. This recipe combines the fluffiest mashed russet potato filling with succulent, garlic-sautéed shrimp and sharp cheddar cheese for a flavor-packed experience. Perfectly seasoned with paprika and fresh scallions, these creamy, cheesy potato shells are baked to golden perfection and finished with a bright parsley garnish. Whether you're hosting a cozy dinner or elevating your weeknight meals, these shrimp-stuffed delights are sure to be a crowd-pleaser. Easy to prepare yet undeniably impressive, this dish strikes the perfect balance between hearty and elegant.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 1 cups Grated sharp cheddar cheese
- 1 cups Cooked and peeled shrimp (small to medium-sized)
- 2 cloves Minced garlic
- 0.5 teaspoons Paprika
- 2 tablespoons Chopped fresh parsley, for garnish
- 2 stalks Scallions, finely sliced
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pierce them several times with a fork. Rub each potato with olive oil, then sprinkle with salt.
Place the potatoes on a baking sheet and bake in the preheated oven for approximately 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the shrimp. If needed, chop the shrimp into small pieces. In a skillet, melt 1 tablespoon of butter over medium heat, and sauté the minced garlic until fragrant (about 1 minute). Add the shrimp, paprika, and a pinch of salt and pepper. Stir well, cook for 2-3 minutes, then remove from heat and set aside.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer around the edges to maintain the shell's structure.
Mash the scooped-out potato flesh with 2 tablespoons of butter, heavy cream, and 3/4 cup of sharp cheddar cheese until smooth. Season with salt and pepper to taste.
Fold the cooked shrimp and half of the scallions into the mashed potato mixture.
Spoon the mixture back into the potato shells, mounding it slightly over the top. Sprinkle the remaining cheddar cheese evenly over each stuffed potato.
Return the stuffed potatoes to the baking sheet and place them back in the oven. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh parsley and the remaining scallions, and serve warm.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 6.0 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 997 mg | 77% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4520 mg | 96% | |
*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.
