Shrimp Twice-Baked Potatoes Recipe

                                                Shrimp Twice-Baked Potatoes Recipe

Ingredients :Shrimp Twice-Baked Potatoes Recipe

large baking potatoes

(about 3⁄4 pound each), scrubbed

1 pound small shrimp

(more than 55 per pound), peeled and deveined

2 tablespoons unsalted butter, softened

1⁄4 cup finely chopped parsley

2 tablespoons chopped dill

2 large eggs

1⁄4 cup milk (whole or 2%, but not 1% or fat-free)

1⁄2 teaspoon salt
Freshly ground black pepper to taste

1 cup plus 2 tablespoons shredded Cheddar (about 5 ounces)

Description in cooking of  Shrimp Twice-Baked Potatoes Recipe

1.Preheat the oven to 400°F.

2.Bake the potatoes on a lipped baking sheet until they are feel soft when pierced with a sharp knife or skewer, about 1 hour.

3.Meanwhile, coarsely chop the shrimp.

4.Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring constantly, until pink, about 2 minutes. Break up any clumps of shrimp with a wooden spoon as you cook them. Remove the skillet from the heat and set it aside.

5.When the potatoes are done, remove them from the oven and allow them to cool until they are easy to handle. Maintain the oven temperature.

6.Cut the top third off each potato the long way. Using a spoon, scoop the inside of both the larger section of the potato and its “lid” into a large mixing bowl, leaving a 1⁄8-inch layer of potato in the shell. Discard the lids.

7.Add the parsley, dill, eggs, milk, salt, and pepper to the potato “insides.” Using a hand mixer, beat the mixture until it is smooth. Add 1 cup of the Cheddar and the shrimp to the bowl. Stir with a wooden spoon until well blended.

8.Fill the hollowed-out potatoes evenly with the filling. Top each with 1⁄2 tablespoon of the remaining Cheddar. Place the potatoes on a baking sheet and bake for 30 minutes, or until they are lightly browned and puffed on top. Serve immediately. Shrimp Twice-Baked Potatoes Recipe