Monday, July 30, 2012

Shrimp Stuffed Potatoes

Remember on the last post how I mentioned a certain "knock-your-socks-off" dinner? these cheesy, flavorful, shrimp stuffed potatoes.

It's kind of like eating a loaded baked potato...except no bacon, add lots of shrimp.  Although, bacon would be a GREAT addition!

This was our dinner one night last week, along with salads and green beans (see, now the calories in the potato are balanced out with 'green'!).  They are really delicious, and I wish I could've eaten one of the leftovers...sadly, I can't eat much shellfish while pregnant.  I haven't been eating any at all, but I made an exception for 1 potato the night I baked them, and boy was I happy!  Make them for your family, and you'll all be happy too!  :)

Shrimp Stuffed Potatoes
Original recipe serves 6; can be easily halved

6 large Idaho potatoes
vegetable oil, for coating
8 TB butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt & pepper
1 lb shrimp, peeled, cleaned, and sauteed (I thawed out some frozen shrimp, cleaned and peeled them, then patted dry, coated them with salt, pepper, and garlic powder and sauteed in butter.)

Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.  Coat each potato with vegetable oil (I also salted the skins), place on foil covered pan, and bake for approximately 1 hour or until done.
Place the butter in a large bowl.  Remove the potatoes from the oven and slice each potato in half (Instead, I sliced the tops off the potato to make 1 large stuffed potato rather than lots of halves).
Gently scoop out the potato and place in the bowl.  Using a mixer on high, mix the potatoes, butter, sour cream, and salt and pepper to taste.  Fold the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not to break them.  Pile the mixture as high as you can on top of the potato shells.
Sprinkle each potato with cheese and paprika for color.
Bake in the oven for approximately 20 to 30 minutes until browned on top.

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