Shrimp Stuffed Twice Baked Potato Recipes

Steps:

• 1. Pre-heat oven to 350 Cover a baking sheet or pan with aluminum foil.
• 2. Begin by washing potatoes drying them and then pricking them with a fork both sides.
• 3. Coat each potatoes with vegetable oil and place on a baking sheet.
• 4. Bake for 1 hour: Remove the potatoes from the oven and slice open down the middle.
• 5. Gently scoop out the potatoe place in a large bowl.
• 6. Place butter in the bowl using a mixer on high mix together and then add sour cream and salt and pepper to taste.
• 7. Chop the shrimp into large slices. Fold in the shrimp and cheese into mixture. Gently stuff the mixture back into the shell. Making sure not to break them.
• 8. Pile the mixture as high as you can on top of the potatoe Sprinkle with more cheese and some paprika for color.
• 9. Bake in oven until brown on top. 20-25min

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

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.

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.