Preheat the oven: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:
Continue Reading in next page
