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How to Make Baked Potatoes Stuffed With Shrimp

by Allison Boelcke
  • Overview

    Baked potatoes are a go-to side dish, but they aren't exactly the most adventurous of menu items. If you want to jazz up basic baked potatoes, stuff them with other ingredients beyond the standard butter and sour cream. Potatoes are hearty enough to hold larger ingredients that are usually only in main dishes, such as shrimp. Stuffing baked potatoes with shrimp takes patience so you don't rip the skins, but the technique is versatile because stuffed potatoes can work as appetizers, side dishes or even main entrees.
 
  • Step 1

    Rinse each potato under cold water and scrub the outsides with a nylon scrub brush to remove any dirt. Pat the potatoes with a clean cloth until they are completely dry. Poke the sides of each potato lightly with the ends of a fork approximately three to four times.
  • Step 2

    Preheat your oven to 350 degrees Fahrenheit. Cover a large baking sheet with aluminum foil, and then brush each potato with a thin layer of vegetable oil. Transfer the oil-coated potatoes onto the baking sheet and heat in the oven for one hour or until they are tender.
  • Step 3

    Grab a shrimp by the tail and use your fingers to pull the outer shell away from the tail until the thin shell comes off. Insert a paring knife about 1/4 inch into the outside, curled part of the shrimp and use the tip of the knife to scrape away the thin, black vein. Cut off the hard tail and discard it along with the vein.
  • Step 4

    Repeat the peeling and deveining process with the rest of the shrimp. Add 2 tbsp. of butter into a large skillet and turn your stove to "medium high." Place the shrimp into the pan once the butter melts and heat them for about two to three minutes per side or until they are no longer translucent.
  • Step 5

    Cut each potato in half lengthwise once they are cool enough to handle. Insert a spoon into the flesh of the potato (about 1/4 inch from the bottom) and scoop out the insides. Add the potato flesh into a large mixing bowl with 4 tbsp. of butter, 2 cups of sour cream, 1/4 tsp. salt and 1/8 tsp. black pepper.
  • Step 6

    Set your electric mixer to "high" and combine the potato mixture until it is smooth and creamy. Add the cooked shrimp and 2 cups of shredded cheddar cheese and use a spoon to gently stir them into the potatoes. Scoop the potato and shrimp filling back into the potato shells so that the filling is high enough to reach the top of the shell.
  • Step 7

    Divide 1/4 cup of shredded cheddar cheese evenly across the tops of the filled potatoes. Transfer the filled potatoes back onto the foil-lined baking sheet and bake at 350 degrees for another 20 minutes or until the cheese bubbles and turns light brown.
  • 3
  • 6 large russet or Idaho potatoes Nylon scrub brush Clean cloth Baking sheet Aluminum foil Basting brush 1/4 cup vegetable oil 1 lb. fresh shrimp Paring knife 6 tbsp. butter Large skillet Large mixing bowl 2 cups sour cream Electric mixer 1/4 tsp. salt 1/8 tsp. black pepper 2 1/4 cups shredded cheddar cheese
  • 6 large russet or Idaho potatoes
  • Nylon scrub brush
  • Clean cloth
  • Baking sheet
  • Aluminum foil
  • Basting brush
  • 1/4 cup vegetable oil
  • 1 lb. fresh shrimp
  • Paring knife
  • 6 tbsp. butter
  • Large skillet
  • Large mixing bowl
  • 2 cups sour cream
  • Electric mixer
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 1/4 cups shredded cheddar cheese
  • Save preparation time by purchasing frozen shrimp--it's already peeled and deveined and you can add it to the sauté pan straight from the freezer with two to three extra minutes of sauté time.
  • Save preparation time by purchasing frozen shrimp--it's already peeled and deveined and you can add it to the sauté pan straight from the freezer with two to three extra minutes of sauté time.
  • Do not skip poking the sides of the potatoes with a fork, or the steam won't be released during the baking process and the potatoes will overcook. Do not scoop all the way down to the potato skins, or the bottom of the potatoes won't be strong enough to hold the filling and will tear open.
  • Do not skip poking the sides of the potatoes with a fork, or the steam won't be released during the baking process and the potatoes will overcook.
  • Do not scoop all the way down to the potato skins, or the bottom of the potatoes won't be strong enough to hold the filling and will tear open.

References & Resources