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Paula Deen's Twice Baked Shrimp Stuffed Potatoes
Ingredients
6
large Idaho potatoes
or I used smaller yukon gold potatoes but they don't hold up as well
Vegetable oil
for coating
1
stick
1/2 cup butter, at room temperature
1
cup
sour cream
1
lb
shrimp
sauteed and peeled
8
ounces
grated Cheddar
plus more for sprinkling
1/4
cup
green onion
diced
salt and pepper
to taste
Instructions
Preheat the oven to 350 degrees.
Cover a baking sheet with aluminum foil.
Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides.
Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
Remove the potatoes from the oven and slice the top third off of each potato.
Gently scoop out the potato and place in a large bowl.
Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and green onions and salt and pepper to taste.
Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold in the chopped shrimp and cheese 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.
Top each potato with a whole shrimp and sprinkle each potato with more cheese.
Bake in the oven until browned on top, 20 to 25 minutes.
Notes
Recipe adapted from Paula Deen on foodnetwork.com
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