Shrimp Stuffed Potatoes

By á-5605

Ingredients

• 6 large Idaho baking potatoes
• vegetable oil, for coating
• 1 stick butter
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 cups sour cream
• 1 lb frozen shrimp, thawed
• paprika

Preparation

Step 1

Wash potatoes, dry them and prick them with a fork on the sides. Coat each potato with vegetable oil and sprinkle some salt on top. Place potato skins on foil lined baking pan and cook for about an hour. Remove potatoes from oven and slice each in half. Gently scoop out the potato and place in large bowl. Add butter, sour cream, salt and pepper to the bowl and mix on high with a handheld mixer. Fold in shrimp and cheeses. Gently stuff shrimp mixture back into the potato shells (pile them as high as you can) and sprinkle with cheese. Bake at 350 for 25-30 minutes.