Friday, September 13, 2013

Shrimp-Stuffed Twice Baked Potato Tutorial

A simple, delicious, and different take on the classic baked potato. My husband said it was the best thing he's ever eaten...and he's spoiled so that's saying a lot.

Shrimp-Stuffed Twice Baked Potatoes

Ingredients

6 russet potatoes (washed and dried)
1 lb shrimp, peeled and deveined
1 stick of butter (1/2 cup)
1/2 tsp garlic, finely chopped
2 tsp chives, chopped
1 tsp salt
1/2 tsp Cajun seasoning
1/4 tsp pepper
2 cups shredded Pepperjack cheese (cheddar or monterey jack would work)
1/2 cup sour cream

Step 1
Preheat oven to 475 degrees. Pierce potatoes all over with a fork. Rub potatoes with olive oil, place on baking sheet. Sprinkle with salt and bake for about an hour until tender.

Step 2

Once the potatoes are done, remove from oven. Turn oven down to 350 degrees and let the potatoes cool slightly while you saute the shrimp.

Step 3
While the potatoes are cooling, melt the stick of butter in a saute pan. Add the shrimp, garlic, chives, Cajun seasoning, salt and pepper. Saute until the shrimp are done, 3-5 minutes. Set aside.

Step 4
Cut the tops of the potatoes off and scoop out the flesh into a bowl, leaving about 1/4 inch of potato in the skin. Set potato shells onto the baking sheet.

Step 5
To the bowl of potatoes, add the shrimp and all the butter sauce from the pan, the cheese, and sour cream. Mix well.

Step 6
Stuff each potato shell with the shrimp/potato mixture. You can pile any extra filling on top of each potato. Bake at 350 degrees for 20-25 minutes until it begins to brown on top.

Step 7
Serve with fresh steamed corn for a complete meal!

3 comments:

Anonymous said...

Would this freeze well?

Anonymous said...

Do leftovers reheat well?

The Virtuous Wife said...

I think these would freeze fine! Just put them on a baking sheet and freeze. Once frozen, wrap each one in tinfoil and put them back in the freezer. Then just thaw and reheat when you want them.

These reheat fine!