Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they are fluffy on the inside and crispy on the outside.
Prepare the potatoes:
Prick the potatoes several times with a fork. This allows steam to escape during baking.
Rub the potatoes with olive oil and sprinkle with salt. This enhances the flavor and helps crisp the skin.
Place the potatoes on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.
Cook the shrimp:
While the potatoes are baking, heat a skillet over medium-high heat. Add a drizzle of olive oil and minced garlic and sauté until fragrant.
Add the shrimp to the pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Set aside.
Prepare the filling:
Once the potatoes are cooked, let them cool slightly and then cut each potato in half. Scoop out the insides and place them in a bowl. Make sure the skins remain intact.
Add sour cream, butter, half of the cheddar cheese, salt, and pepper to the potato insides. Mix until a smooth and creamy mixture is formed.
Stir in the cooked shrimp (reserving some for garnish), half of the spring onions, and the parsley.
Stuff the Potatoes:
Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.
Bake Again:
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for another 15 to 20 minutes or until the cheese is melted and bubbly.
Garnish and serve:
Garnish the baked potatoes with the reserved shrimp, the remaining spring onions, and a pinch of paprika for color.
Serve hot, with additional sour cream on the side if desired.
Tips for Perfection
Choice of potatoes: Choose russet potatoes that are uniform in size for even cooking.
Shrimp Size:
Continue Reading in next page
