Shrimp-Stuffed Twice-Baked Potatoes
By Deen Brothers
- Servings: 4
- 4 (about 3 1/2 pounds) large russet potatoes
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 clove s garlic
- 8 ounces uncooked shrimp
- 3/4 cup sour cream
- 3 green onions
- Salt and freshly ground black pepper
- 4 ounces Parmesan cheese
Preheat oven to 425°F. Scrub the potatoes; prick each one several times with a fork. Bake for 45 to 60 minutes or until tender.
Meanwhile, in a skillet, heat the butter and oil over medium heat. Add the garlic; cook and stir for 30 seconds. Add the shrimp; cook and stir for 2 to 3 minutes or until opaque. Remove from heat; set aside.
When the potatoes are done and cool enough to handle, cut the top third off each one. Scoop the flesh out of potatoes and place in a bowl; add sour cream and mash. Stir in the shrimp, green onions, and salt and pepper to taste. Divide the potato mixture evenly among the 4 potato shells; top with Parmesan.
Place potatoes on a baking sheet. Bake about 15 minutes or until golden.