|
|
|
 |
|
|
Shrimp-Stuffed Twice-Baked Potato
|
 |
|
1 12oz. carton SeaPak Shrimp Scampi, frozen
2 large baking potatoes
3/4 cup shredded sharp Cheddar cheese
1/4 cup sour cream
black pepper
|
Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked.
Preheat oven to 400 degrees F.
Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet.
Saute shrimp scampi in a large skillet over medium heat for 6-7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside.
Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste.
Scoop potato and shrimp mixture into 4 potato skin shells. Bake filled shells for 10-15 minutes until thoroughly heated.
|
 |
Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Casey M.
United States |
|
|
|
|
| This recipe has been viewed 3658 times. |
|
|
|
