SHRIMP STUFFED POTATOES

By bklynmommy

Ingredients

• 6 large Idaho baking potatoes
• Vegetable oil, for coating
• 1 stick of butter
• 2 cups grated cheddar cheese
• 2 cups grated monterrey jack cheese
• 2 cups sour cream
• salt & pepper, to taste
• 1 lb. shrimp, peeled & deveined {I used frozen…thawed out, of course!}
• kosher salt, optional
• paprika

Details

Adapted from pearls-handcuffs-happyhour.blogspot.com

Preparation

Step 1

Wash potatoes, dry them, and then prick ‘em with a fork on the sides. Coat each potato with vegetable oil and sprinkle some kosher salt on top of each. I like eating the potato skin & I think it’s yummiest with a little kosher salt :) Place potatoes on a foil lined baking pan and cook for about 1 hour.

I used 8 because they were smaller potatoes. I had a bag I wanted to use up! Anyway, remove potatoes from oven and slice each in half. Gently scoop out the potato and place in a large mixing bowl. Add butter, sour cream, salt, and pepper to the bowl and mix on high using a handheld mixer.

Now fold in the shrimp and all the cheeses.

Now gently stuff the shrimp mix back into the potato shells, pile them as high as you can, and sprinkle with cheese. I got a little too ambitious on this part and piled ‘em high like I was playing a dang game of Jenga. Not necessary. Just stuff ‘em full!!

Bake at 350 for about 20-30 minutes or until brown on top. Remove and dig in! {See what I mean by piling them too high?! I had cheese EVERYWHERE! HA!}