Twice Baked Shrimp Stuffed Potatoes Recipes

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes, then dry them and gently prick with a fork on the sides.
• Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
• 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 for about 20 to 30 minutes until browned on top.

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Precook the potatoes in the oven or on the grill.
• Once your potatoes are cooked, allow them to cool until you can handle them. (this took at least 25 minutes for me)
• Preheat your oven to 350 degrees.
• Slice each potato in half and scoop out the insides of each half. Leave a wall of the potato flesh (about a ¼ inch of potato) attached to the skin.
• Place the scooped out flesh into a bowl.
• Add the butter, sour cream, cheese, garlic, onion, paprika, basil and salt and pepper (to taste) to the bowl with the potatoes. Mix ingredients together until they are well-combined.
• Fold the shrimp into the potato mixture, mixing gently.
• Spoon the potato/shrimp mixture into the potato skins. Don't overfill, or they will drip out all over the place during cooking. Trust me. haha
• Sprinkle a small amount of shredded cheese on the top of the potatoes before putting them in the oven.
• Bake potatoes for 20 minutes or potatoes are heated through and cheese is melted.
• Serve immediately.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

SHRIMP STUFFED TWICE-BAKED POTATO

Steps:

• Rinse potatoes and prick skin with fork several times.
• Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
• Preheat oven to 400°F.
• Cut each potato in half lengthwise.
• Scoop out potato middles into a medium size mixing bowl.
• Set potato skin shells on baking sheet.
• Sauté shrimp scampi in large skillet over medium heat for 6-7 minutes Shrimp should be almost fully cooked.
• Scoop out shrimp with slotted spoon and set aside.
• Poor scampi sauce in mixing bowl with potato middles.
• Mash scampi sauce together with potato middles.
• Add cheese, shrimp and sour cream and stir together.
• Add black pepper to taste.
• Scoop potato and shrimp mixture in potato skin shells.
• Bake filled shells 10-15 minutes until heated thoroughly.