Garlic Shrimp Stuffed Baked Potatoes with Cheddar
These twice-baked potatoes mix fluffy potato with garlicky, paprika-seasoned shrimp, sour cream and melted cheddar. Baked a second time in their skins, they turn golden on top and make a filling dinner on their own. Serve with a green salad or steamed vegetables.
Preparation Steps
Heat the oven to 400°F (200°C). Scrub and dry the potatoes, prick them several times with a fork and bake directly on the oven rack for 45 to 60 minutes, until a knife slides in easily.
While they bake, warm the olive oil and butter in a skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
Add the shrimp, sprinkle with paprika, salt and pepper and cook for 3 to 4 minutes, turning once, until pink and opaque all the way through. Take off the heat, stir in the lemon juice and chop the shrimp into bite-size pieces if large.
Let the potatoes cool for 10 minutes. Halve them lengthwise and scoop the flesh into a bowl, leaving a shell about 1/4 inch (5 mm) thick.
Mash the potato flesh with the sour cream, cheddar and green onions, then fold in the shrimp and pan juices.
Pile the filling back into the potato skins and set them on a baking sheet.
Bake for 10 to 15 minutes, until hot throughout and lightly golden on top. Garnish with parsley and serve.
Tips & Variations
- Russets are best here because their dry, fluffy flesh mashes smoothly and the skins crisp up.
- Try crab meat or cooked chicken instead of shrimp, or add a pinch of cayenne for heat.
- Refrigerate leftovers for up to 2 days and reheat in the oven until steaming hot in the center.
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