Baked potatoes with shrimp make a delightful meal that combines the earthiness of potatoes with the succulence of shrimp, topped off with rich, creamy ingredients. This recipe is perfect for a cozy dinner or a special occasion, offering a blend of flavors and textures that everyone will love.
Ingredients
- 4 large russet potatoes, washed and cleaned
- 1 pound (450 g) shrimp, peeled and deveined
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup grated cheddar cheese
- 2 spring onions, thinly sliced
- 2 garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil, for drizzling
- Paprika, for garnish
Instructions
Step 1: Prepare the Potatoes
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Bake the Potatoes:
- Pierce each potato several times with a fork to allow steam to escape during baking.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Step 2: Prepare the Shrimp
- Season the Shrimp:
- While the potatoes are baking, season the shrimp with salt, pepper, and chopped garlic.
- Cook the Shrimp:
- Heat a skillet over medium-high heat and add a drizzle of olive oil.
- Cook the shrimp for about 2-3 minutes on each side, or until pink and cooked through. Set aside.
Step 3: Prepare the Potato Filling
- Scoop Out the Potatoes:
- Once the potatoes are baked, let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside the skin to maintain structure.
- Mix the Filling:
- Add the softened butter, sour cream, half of the grated cheddar cheese, half of the sliced spring onions, and half of the chopped parsley to the bowl with the potato flesh. Mix until well combined. Season with salt and pepper to taste.
Step 4: Stuff and Bake the Potatoes
- Stuff the Potatoes:
- Spoon the potato mixture back into the potato skins. Top each stuffed potato with the cooked shrimp.
- Add Cheese:
- Sprinkle the remaining cheddar cheese over the top of the potatoes and shrimp.
- Bake:
- Place the stuffed potatoes on a baking sheet and return to the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Garnish:
- Once baked, remove the potatoes from the oven. Sprinkle the remaining spring onions, chopped parsley, and a dash of paprika over the top for garnish.
- Serve:
- Serve immediately while hot, and enjoy your delicious baked potatoes with shrimp.
Cooking Notes and Tips
- Potatoes: Choose large, evenly sized russet potatoes for even baking.
- Shrimp: Fresh or frozen shrimp can be used. If using frozen, ensure they are fully thawed and patted dry before cooking.
- Cheese: Feel free to experiment with different cheeses like Monterey Jack or Gouda for a different flavor profile.
Variations
Spicy Shrimp Baked Potatoes
- Ingredients: Add a pinch of cayenne pepper or red pepper flakes to the shrimp seasoning for a spicy kick.
Loaded Shrimp Baked Potatoes
- Ingredients: Add crispy bacon bits, and a dollop of guacamole or salsa to the stuffed potatoes before serving.
Keto and Low-Carb Version
- Ingredients: Replace the potatoes with large zucchini or bell peppers for a lower-carb option. Scoop out the centers and bake as directed.
This baked potatoes with shrimp recipe is a hearty and flavorful dish that brings together the best of land and sea. Perfect for a weeknight meal or a weekend treat, these stuffed potatoes are sure to satisfy your taste buds. Enjoy!
FAQs
Q: Can I use sweet potatoes instead of russet potatoes? A: Yes, sweet potatoes can be used for a different flavor and added nutrition.
Q: Can I prepare the potatoes and shrimp ahead of time? A: Yes, you can bake the potatoes and cook the shrimp ahead of time. Store them separately in the fridge and assemble and bake the final dish just before serving.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
