Seafood Stuffed Potatoes Recipes

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!

Provided by Rebekah Rose Hills

Categories Main Dish Shrimp

Time 2h

Yield 4

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat the oven to 450 degrees F (230 degrees C). 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.
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.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g

SHRIMP-STUFFED BAKED POTATOES

Shrimp-Stuffed Baked Potatoes image

Instead of a baked potato side, with the usual toppings, add some shrimp and a lovely sauce to create a tasty main dish. We like this served with steamed broccoli and French bread.

Provided by Bibi

Categories Baked Potatoes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

4 medium baking potatoes
2 cups milk, plus more as needed
½ cup heavy cream
4 tablespoons unsalted butter
1 clove garlic, minced
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 ½ cups grated Gruyere cheese
¼ cup grated Parmesan cheese
1 pound cooked shrimp, peeled and deveined
¼ cup freshly chopped parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 762.2 calories, Carbohydrate 50.6 g, Cholesterol 351.3 mg, Fat 41 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 24.6 g, Sodium 690.2 mg, Sugar 7.7 g

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