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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
4 russet potatoes, scrubbed and pricked all over with a fork
Vegetable oil, for coating potatoes
4 slices
Bacon
1/2 lb large shrimp, peeled and deveined, tails removed
1 1/2 tsp Cajun seasoning
Salt
1/3 cup thinly sliced green onions
4 tbsp butter, softened
1/4 cup sour cream
3 tbsp mayonnaise
3/4 tsp pepper
Chives, garnish
Preheat oven to 450. Rub potatoes with oil and place on a baking sheet. Bake for 1 hour or until tender.
While potatoes are baking, brown bacon until crisp, drain and crumble; set aside. Pour off all but 3 tbsp grease from skillet. Cut shrimp into 3rds. Reheat grease and add the shrimp and seasonings. Cook until shrimp are opaque, stirring constantly, 2-3 minutes.
When the potatoes are done, allow to cool slightly (leave the oven on) and slice off the tops and scoop out the pulp from the potatoes and place into a bowl, leaving a 1/4 inch border of potatoes inside the skin. Mash the pulp with the remaining ingredients and stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and cover with crumbled bacon.
Return the potatoes to the oven on a baking sheet and bake until heated through, about 5-10 minutes. Garnish with chives and serve. Serves 4
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TWICE BAKED POTATOES WITH SHRIMP
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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
4 russet potatoes, scrubbed and pricked all over with a fork
Vegetable oil, for coating potatoes
4 slices
Bacon
1/2 lb large shrimp, peeled and deveined, tails removed
1 1/2 tsp Cajun seasoning
Salt
1/3 cup thinly sliced green onions
4 tbsp butter, softened
1/4 cup sour cream
3 tbsp mayonnaise
3/4 tsp pepper
Chives, garnish
Preheat oven to 450. Rub potatoes with oil and place on a baking sheet. Bake for 1 hour or until tender.
While potatoes are baking, brown bacon until crisp, drain and crumble; set aside. Pour off all but 3 tbsp grease from skillet. Cut shrimp into 3rds. Reheat grease and add the shrimp and seasonings. Cook until shrimp are opaque, stirring constantly, 2-3 minutes.
When the potatoes are done, allow to cool slightly (leave the oven on) and slice off the tops and scoop out the pulp from the potatoes and place into a bowl, leaving a 1/4 inch border of potatoes inside the skin. Mash the pulp with the remaining ingredients and stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and cover with crumbled bacon.
Return the potatoes to the oven on a baking sheet and bake until heated through, about 5-10 minutes. Garnish with chives and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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