Baked Potatoes with Shrimp Recipe

Ingredients:

• 4 large russet potatoes, washed and cleaned

• 1 pound (450 g) shrimp, peeled and deveined

• 1 cup sour cream

• 1/2 cup unsalted butter, softened

• 1 cup grated cheddar cheese

• 2 spring onions, thinly sliced ​​

• 2 garlic cloves, chopped

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• Olive oil

• Paprika to decorate





Directions:

1. Preheat the oven:

o Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they are fluffy on

the inside and crispy on the outside.

2. Prepare the potatoes:

o Prick the potatoes several times with a fork.This allows steam to escape during baking.

o Rub the potatoes with olive oil and sprinkle with salt. This enhances the flavor and helps crisp the skin.

o Place the potatoes on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.

3.Cook the shrimp: °C. While the potatoes are baking, heat a skillet over medium-high heat. Add a drizzle of olive

oil and minced garlic and sauté until fragrant.

o Add the shrimp to the pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes

per side. Put aside.

1.Prepare the filling:

o Once the potatoes are cooked, let them cool slightly and then cut half of each potato. Take out the insides and

put them in a bowl. Make sure the skin remains intact.

o Add sour cream, butter, half of the cheddar cheese, salt and pepper to the inside of the potatoes. Mix until a

smooth and creamy mixture is formed.

o Stir in the cooked prawns (reserving some for garnish), half of the spring onions and the parsley.2. Stuff the

2. Potatoes:

o Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.

3. Bake Again:

o Place the stuffed potatoes back on the baking sheet and return them to the oven.Bake for another 15 to 20

minutes or until the cheese is melted and bubbly.

4. Garnish and serve:

o Garnish the baked potatoes with the reserved shrimp, the remaining spring onions and a pinch of paprika for

color.

o Serve hot, with additional sour cream on the side if desired.





Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *