Shrimp Stuffed Potatoes
Angela Armbruster
ingredients
- 6 large Idaho potatoes
- vegetable oil for coating
- 8 tablespoons butter
- 2 cups grated cheddar cheese and more for sprinkling
- 2 cups grated Monterey Jack cheese
- 2 cups sour cream
- Salt
- Pepper
- 1 lb. shrimp, peeled and sauteed
- Paprika
directions
- 1
Preheat oven to 350.
- 2
Begin by washing jpotatoes, drying them and gently pricking them on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
- 3
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 paprike for color.
- 4
Bake in the oven for approximately 20-30 minutes until browned on top.
Source: deborah
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