Paula Deens Deluxe Twice Baked Potatoes With Shrimp Recipes

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TWICE-BAKED SHRIMP STUFFED POTATOES



Twice-Baked Shrimp Stuffed Potatoes image

Cheesy and creamy baked potatoes with tasty shrimp.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 7

6 large baking potatoes
for coating vegetable oil
1 stick at room temperature butter
1 cup sour cream
1 lb sauteed and peeled shrimp
8 oz grated, plus more for sprinkling cheddar cheese
for sprinkling paprika

Steps:

  • Preheat the oven to 350 °F. Cover a baking sheet or pan with aluminum foil.
  • Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
  • Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in a large bowl. Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and salt and pepper to taste.
  • Chop the shrimp into large pieces. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with more cheese and some paprika for color. Bake in the oven until browned on top, 20 to 25 minutes.

PAULA DEEN'S DELUXE TWICE BAKED POTATOES WITH SHRIMP



Paula Deen's Deluxe Twice Baked Potatoes with Shrimp image

I love potatoes! and Paula Deen!

Provided by Brandy Bender @MisDisturbed19

Categories     Fish

Number Of Ingredients 12

4 - russet potatoes, scrubbed and pricked all over with a fork (6 - 8 ounces)
- vegetable oil, to coat potatoes
4 slice(s) bacon
1 pound(s) large shrimp, peeled and deveined, tails removed
1 1/2 teaspoon(s) cajun seasoning
1 teaspoon(s) salt, plus a pinch
4 - green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish
1 cup(s) grated cheddar
6 tablespoon(s) butter, softened
1/3 cup(s) sour cream
4 tablespoon(s) mayonnaise
3/4 teaspoon(s) freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
  • While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.
  • Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.
  • When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon
  • Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

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