- 4 large russet potatoes
- 1 pound shrimp, peeled and deveined
- 1 cup cream cheese
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork. Bake for 45-60 minutes or until tender.
- In a skillet, sauté garlic and shrimp until shrimp are pink. Set aside.
- In a mixing bowl, combine cream cheese, sour cream, cheddar cheese, green onions, paprika, salt, and pepper.
- Add the shrimp to the mixture and stir until well combined.
- Once the potatoes are done, cut them in half and scoop out some of the insides into the mixture.
- Fill the potato skins with the shrimp mixture and top with extra cheese if desired.
- Bake for an additional 15 minutes until heated through and slightly golden.
Notes
- For extra flavor, add a splash of lemon juice to the shrimp mixture.
- These stuffed potatoes can be made ahead and reheated for an easy meal.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Entrée
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free