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Paula Deen's Shrimp Stuffed Potatoes

Source of Recipe

Paula Deen, Food TV.com


Recipe Introduction

Prep Time: 45 minutes; Cook Time: 1 hour 35 minutes; Yield: 6 servingsThese are delicious!!! These freeze well. Nice to keep some on hand.

List of Ingredients

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika


Recipe

Preheat oven to 350 degrees.

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.
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Here's a tip from the internet...*I got lazy LOL!! So instead of baking & scooping the potatoes out, I peeled & boiled them. I continued as the recipe says by mashing the potatoes with the butter & sour cream. I also added some chopped onion, shallots & 2 cloves garlic. I stirred in the cheese as the recipe indicates. I used salad shrimp so I stirred them in w/ salt & pepper. I sprayed a 3 quart casserole w/ non-stick and transfered the potato mixture. Sprinkled with remaining cheese, sprikled with paprika then baked at 350ºF for 45 minutes. It turned out really well and I will definitely make it again. For some reason, twice baked potatoes wear me out & I get lazy even thinking about them! LOL