Description
Enjoy your creamy, cheesy, and succulent shrimp-stuffed potatoes!
Ingredients
Scale
- 2–4 large baking potatoes
- 1 pound medium-sized shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Wash potatoes thoroughly and prick with a fork several times. Bake in the oven for 45-60 minutes or until tender.
- Prepare the Shrimp Filling: In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add shrimp and sauté until pink and cooked through. Stir in lemon juice, paprika, salt, and pepper. Remove shrimp and set aside.
- Make the Creamy Sauce: In the same skillet, add heavy cream and bring to a simmer. Stir in cheddar cheese until melted and smooth. Add half the parsley and half the green onions. Return shrimp to the skillet, mixing until everything is coated in sauce.
- Assemble the Stuffed Potatoes: Slice baked potatoes in half and scoop out the insides, leaving a thin border. Mix the potato insides into the shrimp mixture. Spoon the creamy shrimp mixture back into the potato skins.
- Bake & Serve: Place stuffed potatoes on a baking sheet. Bake in the oven for an additional 10-15 minutes. Garnish with remaining parsley and green onions. Serve hot.
Notes
- For extra flavor, sprinkle a little more cheese on top before the final bake.
- Adjust seasonings to taste, adding cayenne pepper for a spicier kick.
- For added texture, consider topping with breadcrumbs before the final bake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato