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Cheesy Shrimp-Stuffed, Twice-Baked Potatoes
Cheesy Shrimp-Stuffed, Twice-Baked Potatoes
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Indulge in decadent twice-baked potatoes loaded with succulent shrimp and gooey Cheddar cheese – a game changer for potato lovers!
Ingredients:
  • 4 medium russet potatoes
  • 0.25 cup butter, at room temperature
  • 0.5 cup sour cream
  • 0.125 teaspoon salt, or to taste
  • 0.125 teaspoon pepper, or to taste
  • 0.5 pound cooked shrimp, peeled and deveined
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 450°F (230°C). Poke potatoes all over with a fork, then place on a baking sheet.
  • Roast in the oven until potatoes are fork-tender, 50 to 60 minutes. Rest until cool to the touch, about 30 minutes before handling.
  • Place the potatoes on their sides and carefully slice off the top third. Scoop out all the flesh from both potatoes and tops using a spoon, transferring it to a large mixing bowl. Place the emptied potato shells and tops back on the baking sheet.
  • Combine softened butter with the potato flesh using an electric mixer on medium to high speed until well mixed. Incorporate sour cream, salt, and pepper.
  • Set aside four whole shrimp. Roughly chop the rest of the shrimp and mix them with Cheddar cheese into the potato mixture until well combined. Spoon the mixture into the potato shells, shaping it high. Any extra filling can go on top of the potatoes. Cut the four reserved shrimp in half lengthwise and place two halves on each filled potato.
  • Bake in the preheated oven for 20-25 minutes until the cheese is melted, filling is heated through, and the top is lightly browned.

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