Bobby's Lighter Spicy Shrimp Stuffed Potatoes Recipe by Bobby Deen

Level: Easy

Time: 75 MINUTES

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  • 2 large baking potatoes
  • 12 medium shrimp, (31-“40 count) peeled and deveined
  • 2 teaspoons chili powder
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 1 (4 1/2 oz) can chopped mild green chiles
  • 1/2 cup reduced-fat cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped


Preheat the oven to 425°. Place the potatoes on the oven rack and bake until fork-tender, 45-“55 minutes.


Meanwhile, toss the shrimp with the chili powder, oil, and 1/4 teaspoon salt. Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp and cook, turning occasionally, until the shrimp are opaque, 2-€“3 minutes. Transfer to a cutting board. Let cool slightly, then coarsely chop.


Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving a 1/2-inch border attached to the skin. Reserve the shells. Mash the potato pulp, sour cream, chiles and the remaining 1/2 teaspoon salt with a potato masher until coarsely mashed. Stir in the chopped shrimp until well mixed.


Spoon the potato mixture back into the shells. Top each with 2 tablespoons of the cheese. Place on a small foil-lined baking sheet. Bake, until the filling is hot and the cheese is melted, about 10 minutes. Sprinkle with Cilantro.

Bobby's Lightern Spicy Shrimp Stuffed Potatoes


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