Michael’s Shrimp-Stuffed Baked Potatoes
By Paula DeenJUMP TO RECIPE
- 8 medium russet potatoes
- 1 (8 oz) package softened cream cheese
- 1/2 cup butter
- 3 cups grated cheddar cheese
- 2 cups sour cream
- 3 cloves minced garlic
- 1 1/2 lbs medium peeled and deveined shrimp
- 8 slices crispy and crumbled bacon
- 4 thinly sliced scallions
Preheat the oven to 400 °F.
Rub the potatoes in oil, place on baking rack on a baking sheet. Bake for 45 minutes to 1 hour, or until soft.
Cut the potatoes in half, lengthwise and scoop out the cooked potato into a large bowl, leaving about 1- inch of potato in each potato skin half. Reserve the skins and set aside.
Mash the scooped potatoes in the large bowl, add the cream cheese, butter, 1Â½ cups the cheddar cheese, and the sour cream, fold together. Add the garlic, salt and pepper.
In a large sauté pan over medium-high heat, add shrimp and sauté for 30 seconds on each side.
To each potato skin, scoop in the potato mixture. Distribute the shrimp evenly over the potatoes and top with remaining cheese. Bake for 30-35 minutes, until hot. Remove from oven and garnish with scallions and bacon.