Ingredients
– 2 russet potatoes
– 3 tablespoons half and half
– 1 tablespoon butter
– 1 tablespoon sour cream
– ¾ teaspoon salt
– ½ teaspoon garlic powder
– 10 shrimp
– ½ teaspoon smoked paprika
– ½ teaspoon salt for seasoning the shrimp
– 1 ounce bacon
– 2 tablespoons sour cream for topping
– 1 teaspoon chives for topping
Instructions
1-Rinse the potatoes, poke holes in them, wrap in foil, and bake at 375°F for about 90 minutes or until the internal temperature reaches 205°F.
2-Clean the shrimp by peeling and deveining, then dry them. Season with garlic powder, salt, and smoked paprika. Cook the shrimp in olive oil over medium heat for about 4 minutes until the flesh turns white. Set one to two shrimp aside for topping and chop the rest for mixing.
3-Remove the baked potatoes from the oven, carefully slice in half, and scoop out the flesh into a bowl. Place the potato skins on a baking sheet.
4-Mix the potato flesh with half and half, butter, sour cream, garlic powder, salt, and the chopped shrimp.
5-Fill the potato skins with the mixture, slightly rounding it on top. Broil on high for 2 to 3 minutes until lightly browned.
6-Top the potatoes with dollops of sour cream, bacon, chives, and the reserved whole shrimp. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Use a pressure cooker for faster potato cooking, approximately 15 minutes at high pressure.
🍤 Avoid overcooking shrimp; cook until flesh changes from translucent to white.
🧀 Add cheeses like sharp cheddar or parmesan for extra flavor enhancements.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking and broiling
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 175.5
- Sugar: 1.5 g
- Sodium: 814.5 mg
- Fat: 8.8 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 20.7 g
- Fiber: 1.5 g
- Protein: 4.4 g
- Cholesterol: 25.5 mg