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Twice-Baked Potatoes Stuffed with Cheesy Shrimp

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-SodiumSugar-FreeGluten-FreeComfort-FoodPescatarian 🐟

Twice-Baked Potatoes Stuffed with Cheesy Shrimp balance a crispy potato shell with a creamy, buttery mash folded with sour cream, cheddar, and tender shrimp. Each bite is rich, mildly briny from the seafood, and satisfyingly cheesy, making it a standout side or hearty appetizer for dinner parties, holidays, or cozy weekend meals.

  • Prep20 mins
  • Cook1 hr 10 mins
  • Serves4
  • DifficultyMedium
Twice-Baked Potatoes Stuffed with Cheesy Shrimp
  1. 1

    Preheat the oven to 450 degrees F (230 degrees C). Prick the potatoes several times with a fork and set them on a baking sheet.

  2. 2

    Bake in the preheated oven until the potatoes can be easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let them rest until cool enough to handle, about 30 minutes.

  3. 3

    Lay the potatoes on their sides and slice off the top third. Use a spoon to scoop out all the flesh from both the potatoes and their tops, and place the flesh in a large mixing bowl. Return the emptied potato shells and tops to the baking sheet.

  4. 4

    Add the softened butter to the potato flesh. Beat with an electric mixer on medium to high speed until well combined. Mix in the sour cream, salt, and pepper.

  5. 5

    Set four shrimp aside; roughly chop the remaining shrimp. Stir the chopped shrimp and Cheddar cheese into the potato mixture until combined, then spoon it into the potato shells, mounding it high. Spoon any extra filling into the potato tops. Slice the four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.

  6. 6

    Bake in the preheated oven until the cheese is melted, the filling is heated through, and the top is lightly browned, 20 to 25 minutes.