Cheesy Shrimp-Stuffed Twice-Baked Potatoes for #SundayFunday
Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!
Today, Stacy of Food Lust People Love says: "When I was growing up, one of my favorite restaurants was a baked potato place with myriad fillings like stroganoff and broccoli and cheese, even chicken curry! Of course, they also served the more traditional potatoes with bacon, chives, sour cream and cheese. For this event, I challenge you to get creative! Make stuffed baked potatoes! They can be stuffed and double baked or just filled after baking. They can be big meal-sized potatoes or appetizer-sized baby ones."
These are delicious and easy to make and enjoy - depending on the size you can easily enjoy these as an entrée, or serve them as a side if preferred. They'd make a great addition to a steak dinner for a "surf and turf" twist! Change up the cheese or seasoning to make them your own!
See all of our stuffed potato recipes!
- Bacon-wrapped Loaded Baked Potatoes from Food Lust People Love
- Baked Potatoes With Butter & Goat Cheese Filling from Sneha’s Recipe
- Cheesy Shrimp-Stuffed Twice-Baked Potatoes from Making Miracles
- Crock Pot Loaded Baked Potatoes from Karen’s Kitchen Stories
- Leftover Turkey and Gravy Stuffed Potato from A Day in the Life on the Farm
- Thanksgiving Dinner Twice Baked Potatoes from Amy’s Cooking Adventures
Cheesy Shrimp-Stuffed Twice-Baked Potatoes
4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese
- Preheat the oven to 450 degrees F. Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper. Taste - adjust seasonings if desired.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.