Twice Baked Potatoes With Shrimp
Serving Size / Yield
- 4 russet potatoes, scrubbed and pricked
- vegetable oil
- 1 lb. large shrimp, peeled and de-veined, tails removed
- 1 1/2 tsp. Cajun seasoning
- 1 tsp. salt
- 1 C. cheddar cheese, grated
- 6 T. butter, softened
- 1/3 C. sour cream
- 4 T. mayonnaise
- 3/4 tsp. freshly ground black pepper
Preheat the oven to 450 degrees Fahrenheit.
Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about one hour.
Cut the shrimp into thirds. Add shrimp to pan on medium heat. Add Cajun seasoning and a pinch of salt. Cook for about three minutes until the shrimp are opaque, stirring frequently.
When the potatoes are done, let them cool slightly with the oven still 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 one teaspoon salt, 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. 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 and serve.