Twice Baked Potato Stuffed With Shrimp And Blue Cheese
Recipe GLPRaf2a6941bb184b
Golden, crispy-skinned baked potatoes filled with a creamy mixture of tender shrimp, tangy blue cheese, and sour cream. Each potato is topped with whole shrimp and fresh chives for an elegant main course that combines comfort food with seafood sophistication.
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Ingredients
1.6 pounds baking potatoes (about 2 medium russet potatoes)
9 ounces pre-cooked shrimp (31-40 count), thawed, peeled, and roughly chopped
6 whole pre-cooked shrimp for garnish
1/2 stick unsalted butter
1/4 cup crumbled blue cheese
1/2 cup sour cream
1/4 teaspoon garlic-infused olive oil
2 tablespoons fresh chopped chives (optional)
Directions
Preheat your oven to 400°F. Scrub the potatoes under running water to remove any dirt, then pat dry with a clean kitchen towel.
Prick each potato several times with a fork to allow steam to escape. Place them directly on the oven rack and bake for 40-45 minutes, or until the skin is golden and crispy and a knife easily pierces the center.
While the potatoes bake, melt the butter in a medium saucepan over medium heat. Add the chopped shrimp and garlic-infused olive oil, stirring gently for 2-3 minutes until the shrimp is warmed through. Remove from heat and set aside.
In a small mixing bowl, combine the sour cream and crumbled blue cheese. Stir until well blended, then fold in the warm shrimp and butter mixture until just combined. Season with salt and pepper to taste.
Once the potatoes are baked and cool enough to handle, slice each one in half lengthwise. Gently scoop out the insides, leaving about 1/4 inch of the potato flesh attached to the skin to form a boat.
Spoon the shrimp and blue cheese mixture evenly into each potato half. Top each one with a whole shrimp and sprinkle with fresh chopped chives if desired. Serve immediately while warm.
