25 June, 2019
Shrimp Stuffed Potatoes
- 6 large Idaho potatoes
- 8 tablespoons butter
- 2 cups grated cheddar cheese, plus more for sprinkling
- 2 cups grated Monterey Jack
- 2 cups sour cream
- 1 pound shrimp, peeled and sauteed
- Vegetable oil, for coating
- Salt and pepper
Preheat oven to 350°.
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, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not 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 for approximately 20 to 30 minutes until browned on top.
Yield: 6 servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 66.16 g||101.8%|
|Saturated Fat 35.1 g||175.5%|
|Trans Fat 1.14 g|
|Cholesterol 253.41 mg||84.5%|
|Sodium 1470.14 mg||61.3%|
|Total Carbohydrate 69.36 g||23.1%|
|Dietary Fiber 8.59 g||34.4%|
|Sugars 5.43 g|
|Protein 39.51 g|
|Vitamin A 54.66 %||Vitamin C 81.54 %|
|Calcium 76.5 %||Iron 20.74 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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