Parmesan Shrimp Shrimp Twice Baked Potatoes
User Reviews
5
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 25 mins
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Servings
2 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
American
Parmesan Shrimp Shrimp Twice Baked Potatoes
Report
Parmesan Shrimp Twice Baked Potatoes involve baking russet potatoes until tender, scooping out the insides to combine with dairy and broth for creaminess, then mixing in sautéed shrimp seasoned with black pepper, red pepper flakes, and garlic powder. The mixture is stuffed back into the potato skins, topped with grated cheese and green onions. This recipe offers a hearty, flavorful dish that balances creamy potato filling with seasoned shrimp and melty cheese, perfect as a filling meal.
Description
The recipe starts by thoroughly baking large russet potatoes to develop a crisp skin and tender interior. After scooping out the potato flesh, it is whipped with Greek yogurt, sour cream, milk, coconut milk, and broth to create a rich, smooth filling. Shrimp are sautéed with olive oil and seasoned with black pepper, red pepper flakes, garlic powder, and salt for a slightly spicy, aromatic profile.
The shrimp and creamy potato mixture are combined, then spooned back into the emptied potato skins, topped with a cheddar or Italian blend cheese, and baked again until heated through and the cheese melts and bubbles. Chopped green onions finish the dish with a fresh, mild onion flavor. This twice baked potato offers a balance of textures: crisp skins, creamy filling, and tender shrimp, making it a substantial but approachable meal.
The recipe notes suggest alternative seasoning options for the shrimp and methods to speed up baking, such as microwaving the potatoes before crisping the skin in the oven. These tips make the recipe adaptable for different schedules and flavor preferences.
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Ingredients
- 2 russet potatoes medium-large, baking
- ½ cup Greek yogurt dairy options
- ½ cup sour cream
- ½ cup milk
- ½ cup coconut milk
- ½ cup vegetable broth or chicken broth
- 8-12 Shrimp fresh or frozen + thawed, large, raw, peeled and cleaned
- 1/2-1 cup cheese white cheddar or Italian blend, grated
- 3-4 TBSP green onion chopped
- 1/8-1/4 tsp black pepper freshly ground
- ¼ tsp red pepper flakes
- ¼ tsp garlic powder
- ¼ tsp salt
- extra virgin olive oil for sauteing
Instructions
- So it's actually a really, really ridiculously easy recipe, but for the sake of the newbies out there that may be just now finding their way into the kitchen, I'm going to go the detailed route with the instructions. Essentially you bake the potatoes, whip the insides, saute the shrimp, season, combine, and stuff. your. face. Let's begin!
- Preheat your oven to 350 degrees Fahrenheit
- Wash and scrub potatoes, pierce each a 4-6 times with a fork, and rub with olive oil.
- Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.
- Bake for 60 minutes or until tender in the center with a crispy golden skin. Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.
- Short on time? You can also microwave the baked potato and then finish it off in the toaster oven to crisp the skin. After cleaning and "forking," wrap each potato in a damp paper towel and microwave, together, for 8-11 minutes while your oven or toaster oven preheats to 350F. Rub with oil and top with salt and bake until skin is crispy, approx 10-15 minutes.
- While the potatoes are baking, start the shrimp.
- Defrost if using frozen, or do the "I-skipped-a-step!" happy dance if using fresh.
- Saute your shrimp in a little bit of oil [about 1/2 tablespoon or so!], just enough so the shrimp glisten as they cook.
- While they simmer away, season with your choice of spices. I sprinkled mine with garlic powder, cayenne pepper, red pepper flakes and dried parsley along with a little bit o. Because I love the garlicky kick, I also added a few drops of sriracha chili sauce. Stir/flip with a spatula as you season to prevent them from sticking and to spread the herbs and spices to both sides of the shrimp. They will only need a few minutes to cook and are done when they turn peachy-pink and opaque.
- Once your potatoes are done baking, allow to cool a bit before slicing into the center. To maintain the shape, cut only halfway through the top portion of the potato, as pictured below.
- Now scoop out the center! Leave behind enough to maintain the shape of the potato, about 1/4 inch should do it. Add the insides to a bowl.
- Here's where you get to get creative with what you have on hand. The idea behind a twice baked potato is to fluff up the middle of the potato a-la-mashed potatoes without actually mashing a boatload of spuds. Add-in options for fluffing/whipping the potato can be anything you choose: greek yogurt or sour cream, veggie broth or chicken broth, even milk or coconut milk. Choose your favorites [I went with 1/4 cup veggie broth, 1/4 cup coconut milk, and about 1/2 cup of greek yogurt] and fluff away. You can use a fork to whip the potatoes or an electric beater, up to you!
- Stir in freshly chopped green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a few cranks of freshly ground black pepper.
- Taste and adjust seasonings as needed [I have a heavy hand with the garlic and always add red pepper flakes and parsley to everything!] and gently spoon the whipped deliciousness into the potatoes.
- Top with an extra sprinkle of cheese [optional] and your tasty seasoned shrimp and return to the oven to bake for 10 minutes or so.
- Garnish with even more green onion [love them so!] and dig in while they're deliciously steamy!
Notes
- You can customize shrimp seasoning by using sriracha, Old Bay, cayenne, paprika, kosher salt, garlic powder, or dried parsley to suit your taste.
- For quicker preparation, microwave potatoes wrapped in damp paper towels before finishing in the oven to crisp skins.
- Use either fresh or thawed frozen shrimp that are peeled and cleaned for best results.
- Adjust the bake time based on potato size; larger potatoes may need extra 10-20 minutes.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
32g
(11%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
96mg
(32%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
671IU
(13%)
Vitamin C
27mg
(30%)
Calcium
378mg
(38%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 378mg | 38% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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