This was really good! It's a meal all by itself. Whenever I make grilled shrimp, I usually serve it with a baked potato, so this just combined them.
This is a Paula Deen recipe from a particularly ridiculous Christmas special that was on Food Network a couple of weeks ago in which her two grown sons dressed up like elves and her husband dressed up as Elvis-Santa. I love her, but I miss the old Paula--the one who didn't say "y'all" every other word, the one who didn't scream and cackle like a witch, the one who didn't deep-fry every other ingredient.
Christmas time makes me nostalgic.
Anyway.
Twice-baked potatoes are always delicious, and they only get better with shrimp sauteed in a pat of butter. Also, don't skip sprinkling the potatoes with paprika; it smelled wonderful! We cut the recipe in half, but I'm posting the whole recipe below. My mom and I enjoyed making these together, and I'm sure your family will enjoy them, too.
Twice-Baked Shrimp Stuffed Potatoes
6 large Idaho potatoes
Vegetable oil, for coating
1 stick butter, at room temperature
1 cup sour cream
Salt and ground black pepper
1 pound shrimp, peeled and sauteed
8 oz grated Cheddar cheese
Paprika, for sprinkling
Preheat oven to 350. Cover a baking sheet or pan with foil.
Begin by washing the potatoes, drying them, and gently prinking them with a fork on all sides. Coat each potato with vegetable oil, place on the prepared baking sheet, and bake for 1 hour.
Remove the potatoes from the oven, and slice them in half. Scoop out the inside of the potato, and place in a large bowl. Place the butter in the bowl. Using a mixter on high, mix toghether, and then add the sour cream and salt and pepper to taste.
Chop the shrimp into large pieces. Fold 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 paprika. Bake in the oven until browned on top, 20-25 minutes.
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