& Save

Shrimp-Stuffed Twice-Baked Potatoes

  • Servings: 4


  • 4 (about 3 1/2 pounds) large russet potatoes
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 clove s garlic
  • 8 ounces uncooked shrimp
  • 3/4 cup sour cream
  • 3 green onions
  • Salt and freshly ground black pepper
  • 4 ounces Parmesan cheese


Preheat oven to 425°F. Scrub the potatoes; prick each one several times with a fork. Bake for 45 to 60 minutes or until tender.

Meanwhile, in a skillet, heat the butter and oil over medium heat. Add the garlic; cook and stir for 30 seconds. Add the shrimp; cook and stir for 2 to 3 minutes or until opaque. Remove from heat; set aside.

When the potatoes are done and cool enough to handle, cut the top third off each one. Scoop the flesh out of potatoes and place in a bowl; add sour cream and mash. Stir in the shrimp, green onions, and salt and pepper to taste. Divide the potato mixture evenly among the 4 potato shells; top with Parmesan.

Place potatoes on a baking sheet. Bake about 15 minutes or until golden.