Shrimp Stuffed Twice Baked Potatoes Food

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Precook the potatoes in the oven or on the grill.
• Once your potatoes are cooked, allow them to cool until you can handle them. (this took at least 25 minutes for me)
• Preheat your oven to 350 degrees.
• Slice each potato in half and scoop out the insides of each half. Leave a wall of the potato flesh (about a ¼ inch of potato) attached to the skin.
• Place the scooped out flesh into a bowl.
• Add the butter, sour cream, cheese, garlic, onion, paprika, basil and salt and pepper (to taste) to the bowl with the potatoes. Mix ingredients together until they are well-combined.
• Fold the shrimp into the potato mixture, mixing gently.
• Spoon the potato/shrimp mixture into the potato skins. Don't overfill, or they will drip out all over the place during cooking. Trust me. haha
• Sprinkle a small amount of shredded cheese on the top of the potatoes before putting them in the oven.
• Bake potatoes for 20 minutes or potatoes are heated through and cheese is melted.
• Serve immediately.

DELUXE TWICE BAKED POTATOES WITH SHRIMP

Steps:

• Preheat the oven to 450 °F.
• Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
• While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.
• Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.
• When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

TWICE-BAKED CAJUN SHRIMP STUFFED POTATOES

Steps:

• Preheat oven to 350F.
• Wash and dry the potatoes and prick with a fork several times to allow steam to escape while cooking. Place on a foil-lined baking sheet and bake until tender, about 1 hour.
• While the potatoes are cooking, cook the shrimp mixture. Melt butter over medium heat in a skillet. Add in onions, celery and garlic and cook until softened, about 5 minutes. Add in half of the green onions, Cajun seasoning, hot sauce and stir to combine. Add in chopped shrimp and cook until opaque. Set aside.
• Once the potatoes are done, let them cool enough to handle. Slice off the top 1/3 of each potato and gently scoop the flesh and place into a bowl, leaving about a 1/4" border of potato still attached to the skin. Scoop out the flesh from the potato tops and add to the bowl; discard the skin from the tops.
• Mash the scooped out potatoes with 1 tsp salt, 1/2 tsp black pepper, the remaining green onions (reserve a little for garnish if you like), and sour cream. You could stop here, but I like to use a hand mixer for just a minute to get the potatoes extraly smooth and delicious.
• Gently fold in the cheese, then the shrimp mixture. Taste, and adjust salt, pepper and Cajun seasoning as needed. Pile the shrimp mixture as high as you can back into the potato shells, being careful not to break them. Sprinkle with any remaining cheese. Place the potatoes back in the oven on a baking sheet and bake until heated through, about 20-25 minutes. Garnish with green onions.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes, then dry them and gently prick with a fork on the sides.
• Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake for about 20 to 30 minutes until browned on top.

SHRIMP SCAMPI TOPPED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm., In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings.

SHRIMP STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
• Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake in the oven for approximately 20 to 30 minutes until browned on top.

BROCCOLI AND SHRIMP-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
• Set aside.
• In a 10-inch skillet, heat oil over medium heat.
• Add the onion and cook for 5-7 minutes until golden.
• Add the garlic and broccoli and cook, stirring, for 1 minute.
• Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
• When cool enough to handle, halve the potatoes lengthwise.
• Scoop out the flesh into a bowl, leaving a thin shell.
• Mash the potato.
• Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
• Stir gently until mixture is combined.
• Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
• Spoon any leftover filling around the potato shells.
• Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
• Bake in oven for 15-20 minutes, until heated through.

TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP

Steps:

• Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
• In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
• Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
• Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
• Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
• Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
• (Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).

SHRIMP STUFFED TWICE-BAKED POTATO

Steps:

• Rinse potatoes and prick skin with fork several times.
• Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
• Preheat oven to 400°F.
• Cut each potato in half lengthwise.
• Scoop out potato middles into a medium size mixing bowl.
• Set potato skin shells on baking sheet.
• Sauté shrimp scampi in large skillet over medium heat for 6-7 minutes Shrimp should be almost fully cooked.
• Scoop out shrimp with slotted spoon and set aside.
• Poor scampi sauce in mixing bowl with potato middles.
• Mash scampi sauce together with potato middles.
• Add cheese, shrimp and sour cream and stir together.
• Add black pepper to taste.
• Scoop potato and shrimp mixture in potato skin shells.
• Bake filled shells 10-15 minutes until heated thoroughly.

TWICE-BAKED SHRIMP STUFFED POTATOES

Steps:

• Preheat the oven to 350 °F. Cover a baking sheet or pan with aluminum foil.
• Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
• Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in a large bowl. Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and salt and pepper to taste.
• Chop the shrimp into large pieces. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with more cheese and some paprika for color. Bake in the oven until browned on top, 20 to 25 minutes.

SHRIMP-STUFFED TWICE-BAKED POTATO

Steps:

• Preheat oven to 400°F. Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked. Cut each potato in half lengthwise. Scoop out potato middles into a medium-size mixing bowl. Set potato skin shells on a baking sheet. Cook and stir shrimp in a large skillet over medium heat for 6 to 7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside. Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste. Scoop potato and shrimp mixture into 4 potato skin shells. Bake filled shells for 10 to 15 minutes until thoroughly heated.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.