Cheesy Garlic Shrimp Stuffed Baked Potatoes

Equipment

• Oven
• Baking sheet
• Parchment paper or aluminum foil
• Large skillet
• Mixing bowl
• Potato masher or fork
• Spoon (for scooping)

Ingredients

• 4 large Russet potatoes (about 10-12 oz each), scrubbed and dried
• 2 tablespoons olive oil
• 1 teaspoon coarse sea salt
• ½ teaspoon black pepper

• 1 lb (450g) medium shrimp, peeled and deveined, tails removed
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ½ cup heavy cream (or whole milk for a lighter version)
• 4 oz (115g) cream cheese, softened
• 1 cup shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• ½ teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 tablespoon lemon juice (freshly squeezed)

Instructions

Phase 1: Baking the Potatoes

1. Time: 60 Minutes Intensity: Low (Passive)
2. Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
3. Prepare: Prick the scrubbed potatoes all over with a fork to allow steam to escape. Rub the olive oil over the potatoes and season generously with coarse sea salt and black pepper.
4. Bake: Place the potatoes on the prepared baking sheet. Bake for 50–60 minutes, or until the skin is crispy and a fork slides easily into the center of the potato.
5. Rest: Remove the potatoes from the oven and let them cool for 5–10 minutes. Keep the oven on (reduce heat to 375°F/190°C) for the final baking step.

Phase 2: Preparing the Filling

1. Time: 15 Minutes Intensity: High (Active)
2. Scoop: While the potatoes are still warm enough to handle, slice a thin layer off the top of each potato lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving about a ¼-inch shell to retain the potato’s shape. Mash the potato flesh gently with a fork.
3. Sauté: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant (do not brown). Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. Make the Cream Sauce: In the same skillet (reduce heat to medium), add the remaining 2 tablespoons of butter, heavy cream, and cream cheese. Whisk constantly until the cream cheese melts and the sauce is smooth.
5. Combine: Remove the skillet from heat. Fold in the mashed potato flesh, ½ cup of mozzarella, the Parmesan cheese, parsley, smoked paprika, red pepper flakes (if using), and lemon juice. Season with salt and pepper. Gently fold in the cooked shrimp.

Phase 3: Stuffing and Final Bake

1. Time: 20 Minutes Intensity: Medium
2. Stuff: Spoon the shrimp and potato mixture generously back into the potato shells. Top each potato with the remaining shredded mozzarella cheese.
3. Final Bake: Place the stuffed potatoes back on the baking sheet. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
4. Broil (Optional): For a golden crust, turn on the broiler for the last 2 minutes of baking. Watch closely to prevent burning.
5. Serve: Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

Calories: 540 kcal · Protein: 31g · Fat: 31g · Carbohydrates: 38g Dietary · Saturated Fat: 16g · Fiber: 3g · Sugar: 3g · Sodium: 890mg