1. Recipes

How to Make Shrimp-Stuffed Baked Potatoes - A Step-by-Step Guide

Shrimp-stuffed baked potatoes are a delicious and indulgent dish that will satisfy even the heartiest of appetites. The creamy and fluffy texture of the baked potatoes complements the succulent and savory filling of seasoned shrimp, creating a truly delectable combination of flavors and textures.

Whether you are looking for a comforting and hearty meal for a cozy night in, or an impressive dish to serve at a special gathering, these shrimp-stuffed baked potatoes are sure to be a hit. ...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 baked potatoes

  • 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

    762 cal.

    • Total Fat: 41g
    • Saturated Fat: 25g
    • Cholesterol: 351mg
    • Sodium: 690mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 48g
    • Vitamin C: 50mg
    • Calcium: 709mg
    • Iron: 6mg
    • Potassium: 1384mg

    Categories

    Main recipes
    Seafood recipes
    Potato recipes
    Appetizer recipes
    Baked recipes