Cheesy Garlic Shrimp Stuffed Baked Potatoes

Instructions

Step 1: Preheat your oven to 400°F. Scrub the potatoes clean, prick them with a fork, and bake for 45 to 50 minutes until tender.

Step 2: While potatoes bake, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Step 3: Add the shrimp to the skillet and season with salt and pepper. Cook for 2 to 3 minutes per side until pink and cooked through. Remove from heat and set aside.

Step 4: Once potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving a thin shell intact.

Step 5: Mash the scooped potato with the remaining 2 tablespoons of butter, heavy cream, and sour cream until smooth and creamy.

Step 6: Fold in the cheddar and gruyere cheese, then gently stir in the cooked shrimp. Season with salt and pepper to taste.

Step 7: Divide the shrimp and potato mixture evenly among the potato shells. Top each with parmesan cheese and a sprinkle of paprika.

Step 8: Bake at 350°F for 12 to 15 minutes until heated through and the tops are golden. Garnish with fresh parsley and chives before serving.

Storage and Reheating Tips

These stuffed potatoes keep well in the refrigerator for up to 3 days when stored in an airtight container. Cool them completely before refrigerating to prevent condensation from making them soggy.

To reheat, wrap individually in foil and warm in a 350°F oven for about 15 to 20 minutes. You can also microwave a single potato for 2 to 3 minutes, though the oven method keeps the texture better.

For make-ahead convenience, assemble the potatoes the night before but skip the final bake. Simply store them covered in the fridge and bake when ready to serve, adding a few extra minutes to the baking time.