Best Cyndis Shrimp Stuffed Baked Potato Recipes

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SHRIMP STUFFED POTATOES



Shrimp Stuffed Potatoes image

A delicious side dish of twice baked potatoes with shrimp.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 9

1 teaspoon dried parsley
2 cups sour cream
8 oz cheddar cheese
1 lb sauteed peeled shrimp
8 tablespoons butter
6 large russet potatoes
for coating vegetable oil
paprika
salt and pepper

Steps:

  • Preheat oven to 350 °F.
  • Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. 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 cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES



Rich and Cheesy Shrimp-Stuffed Baked Potatoes image

These simple shrimp-stuffed baked potatoes are an unusual and pretty main dish-all you need to complete this meal is a salad or vegetable side.

Provided by Stephanie Gallagher

Categories     Dinner     Entree     Lunch     Side Dish

Time 33m

Yield 4

Number Of Ingredients 6

1 (12-ounce) container shrimp scampi (frozen, such as SeaPak® Shrimp Scampi)
2 large potatoes (use baking potatoes )
1/4 cup cheddar cheese (sharp, shredded)
1/4 cup sour cream
Black pepper (to taste)
Garnish: fresh dill

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
  • Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
  • Cut each potato in half lengthwise.
  • Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
  • Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
  • Remove the shrimp from the skillet with a slotted spoon and set aside.
  • Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
  • Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
  • Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
  • Plate and garnish with fresh dill, serve hot.

Nutrition Facts : Calories 456 kcal, Carbohydrate 60 g, Cholesterol 161 mg, Fiber 6 g, Protein 23 g, SaturatedFat 7 g, Sodium 933 mg, Sugar 4 g, Fat 13 g, ServingSize 4 stuffed potatoes/servings, UnsaturatedFat 0 g

SHRIMP-STUFFED BAKED POTATOES



Shrimp-Stuffed Baked Potatoes image

Instead of a baked potato side, with the usual toppings, add some shrimp and a lovely sauce to create a tasty main dish. We like this served with steamed broccoli and French bread.

Provided by Bibi

Categories     Baked Potatoes

Time 1h10m

Yield 4

Number Of Ingredients 13

4 medium baking potatoes
2 cups milk, plus more as needed
½ cup heavy cream
4 tablespoons unsalted butter
1 clove garlic, minced
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 ½ cups grated Gruyere cheese
¼ cup grated Parmesan cheese
1 pound cooked shrimp, peeled and deveined
¼ cup freshly chopped parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
  • Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
  • Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
  • Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
  • Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
  • To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 762.2 calories, Carbohydrate 50.6 g, Cholesterol 351.3 mg, Fat 41 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 24.6 g, Sodium 690.2 mg, Sugar 7.7 g

STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 main course servings, or 8 side dish servings

Number Of Ingredients 6

4 large baking potatoes
1 stick butter
1 cup grated Cheddar cheese
3/4 cup milk, plus more if needed
2 tablespoons chopped chives, optional
Salt and pepper, to taste

Steps:

  • Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES



Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!

Provided by Rebekah Rose Hills

Categories     Main Dish Shrimp

Time 2h

Yield 4

Number Of Ingredients 7

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
  • Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
  • Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
  • Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
  • Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g

SHRIMP STUFFED TWICE BAKED POTATOES



Shrimp Stuffed Twice Baked Potatoes image

This could be a meal in itself or a side dish. Prep time is for pre-baking the potato and sauteeing the shrimp.

Provided by Punky Julster

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes, then dry them and gently prick with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
  • Fold the shrimp and both cheeses 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 cheese and paprika for color.
  • Bake for about 20 to 30 minutes until browned on top.

SHRIMP STUFFED POTATOES



Shrimp Stuffed Potatoes image

I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!

Provided by cooking_geek

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
  • Fold the shrimp and both cheeses 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 cheese and paprika for color.
  • Bake in the oven for approximately 20 to 30 minutes until browned on top.

Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4

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