Shrimp Stuffed Potatoes
Submitted by Sue Lowes on Mar 10, 2010

Twice baked potatoes with shrimp

Servings:
6

Complexity:   
Easy

Total Time:
1&1/2 hours

Ingredients:
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and Pepper
1 pound Shrimp, peeled and Sauteed
Paprika

Directions:
Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

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, sour cream, salt and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the shells, making sure n ot to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven approximately 20 to 30 minutes until browned on top.

Cook's Notes:
Nice with side salad