If you couldn’t already tell from my previous posts about Rosemary and Garlic Twice-Baked Potatoes, Southwest Twice-Baked Potatoes, and Ham and Broccoli Twice-Baked Potatoes, I’m a huge fan of stuffing potatoes with deliciousness. Now, add some shrimp, and game over. These spicy shrimp twice-baked potatoes were an automatic hit in my house the instant I saw the recipe.
Spicy Shrimp Stuffed Potatoes
Courtesy of eMeals.com
– 5-6 small to medium-sized baking potatoes
– 12 oz. shrimp, peeled and deveined
– 4 1/2 oz. can chopped green chiles
– 1/4 cup skim milk
– 1/4 cup low-fat sour cream
– 1/2 cup shredded fat-free cheddar cheese
– 1/4 stick butter or margarine
– Chili powder
– Garlic powder
– Kosher salt and freshly cracked black pepper
First, preheat the oven to 425 degrees. Then, wash and pat dry the potatoes.
Douse the potatoes with olive oil and rub them with Kosher salt and freshly cracked black pepper. Pierce them all over with a fork and nuke them in the microwave for approximately 10-15 minutes, until soft.
Add the peeled shrimp to a large skillet and sprinkle as much chili powder, coriander, and garlic powder over top as you wish. Stir well. Cook the shrimp over medium heat for approximately five minutes, until the shrimp have curled and turn pink. Chop them up in half once done.
Once the potatoes are done, slice them lengthwise on a cutting board. Scoop out he centers of each of the potatoes, and place the insides into a large mixing bowl. Try to keep the skins intact. It’s all right if they tear a little.
Add can of green chiles, milk, sour cream, cheddar cheese, and butter to the bowl with the potatoes. Liberally douse with salt and pepper.
Blend the potato mixture with a handheld blender or KitchenAid stand mixer. Add more milk, if necessary, to reach a smooth consistency.
Fill the potato skins with heaping portions of the potato mixture. Spray a large casserole dish with cooking spray, and place the potatoes into the dish. Add dabs of butter or margarine over each potato so that they’ll brown nicely.
Bake the potatoes in a preheated oven for 10 minutes, until piping hot. Enjoy!
These are my favorite twice-baked potatoes we’ve ever made. Instead of being a side dish, they are perfect as a main dinner course. The mashed potato portion is light and fluffy, while adding a bit of cheesy spiciness from the green chiles and chipotle chili powder. The shrimp truly made the meal special and decadent.
Hope you’ll enjoy them as much as we do!
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