OK, I know what you are thinking. This doesn't sound good, right? That is what I said to my Dad when he gave me this recipe. I was VERY skeptical because the recipe just didn't sound normal. But, my Dad and I have very similar tastes in food so I trusted him and I'm SO GLAD I did!! This is definitely not a normal, every day kind of recipe, but if you are wanting something out of the box you HAVE to try it. It isn't healthy by any means...it is a Paula Deen recipe, so you know how hers are...not healthy, but YUMMY! Give this a try...I promise it won't disappoint! Oh, and did I mention that it is easy too?
Shrimp Stuffed Potatoes
6 large Idaho potatoes
Vegetable oil, for coating
8 tbsp butter
2 cups graded cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed (I used frozen again and thawed out under running water while I prepped everything)
Paprika
**I halved this recipe...it makes a lot.
Preheat oven to 350. Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potatoe with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place 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.
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Fold the shrimp and both cheeses into the mixture.
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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.
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Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 - 30 minutes until browned on top.
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I'm telling you, these got rave reviews...even my 3 1/2 year old devoured these! Enjoy!