Skip to content
Ingredients
- 6 large Idaho potatoes or I used smaller yukon gold potatoes but they don’t hold up as well
- Vegetable oil for coating
- 1 stick 1/2 cup butter, at room temperature
- 1 cup sour cream
- 1 lb shrimp sauteed and peeled
- 8 ounces grated Cheddar plus more for sprinkling
- 1/4 cup green onion diced
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Cover a baking sheet with aluminum foil.
- Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides.
- Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
- Remove the potatoes from the oven and slice the top third off of each potato.
- Gently scoop out the potato and place in a large bowl.
- Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and green onions and salt and pepper to taste.
- Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold in the chopped shrimp and cheese 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.
- Top each potato with a whole shrimp and sprinkle each potato with more cheese.
- Bake in the oven until browned on top, 20 to 25 minutes.
