Recipe courtesy of Mary Berg
Shrimp Scampi-Stuffed Potatoes
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- Level: Easy
- Total: 1 hr 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 620
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 240 mg
- Sodium
- 1127 mg
Looking for an indulgent side dish that will stand out next to a steak? You can't go wrong with these Shrimp Scampi-Stuffed Potatoes!
- Level: Easy
- Total: 1 hr 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 620
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 240 mg
- Sodium
- 1127 mg
Ingredients
Directions
- Preheat your oven to 350 degrees F.
- Using a fork, poke the potatoes a few times and place on a baking sheet. Drizzle with the oil and rub to fully coat, then season with salt.
- Bake the potatoes until tender and easily pierced with a knife, 1 hour to 1 hour and 15 minutes. Set aside until cool enough to handle.
- Split the potatoes open, keeping a hinge on one side, and scoop out most of the flesh. Transfer the flesh to a bowl and set aside along with the skins.
- Increase the oven temperature to 400 degrees F and place a skillet over medium heat. Add in the butter to melt, followed by the garlic. Season with salt and pepper and cook for 30 seconds. Add in the shrimp and red pepper flakes and cook just until the shrimp are lightly pink but not fully cooked through, about 1 minute. Use a slotted spoon to remove the shrimp from the pan, then add in the wine and lemon zest and juice. Bring to a simmer and cook until reduced slightly, 1 to 2 minutes.
- Pour the butter and wine mixture into the bowl of potatoes and add in the cream cheese and sour cream. Mash to combine, then stir through the shrimp and 2 tablespoons each of the parsley and chives. Season with salt and pepper and divide the shrimp scampi mashed potatoes into the potato skins.
- Bake the potato skins to heat through, about 10 minutes, then turn the broiler on to high and broil until lightly golden brown, 1 to 2 minutes.
- Allow the stuffed potatoes to cool for a few minutes before serving scattered with the remaining chives and parsley.
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