Frank Willis’ Shrimp Stuffed Potatoes

Here’s a twist on Twice-Baked Potatoes that seafood lovers are sure to fall in love with. I have served this recipe several times and received rave reviews. As fine a compliment to a grilled ribeye steak as I have ever eaten. 

-6 large baking potatoes
-1 pound small to medium peeled shrimp (large may be cut in half)
-1 stick butter
-1/2 cup white cooking wine
-2 cups shredded cheddar cheese - divided
-1 cup sour cream
-1 Tbsp Knorr Granulated Chicken Bouillon
-Dash or two Slap Ya Mama Cajun seasoning or cayenne pepper

Preheat oven to 350°F. Prepare potatoes for baking: Wash and pierce with fork, coat with oil and sprinkle with coarse salt. Wrap in foil and bake one hour.

Melt butter in large sauce pan and add white wine, chicken bouillon, and Cajun seasoning or cayenne. Add shrimp and sauté until just turning pink. Remove from heat and set aside.

After baking and cooling, cut baked potatoes in half lengthwise. Gently scoop baked insides from skin, taking care to leave skin intact, and place in mixing bowl. Mash until smooth; add sour cream and one cup cheddar cheese, gently fold in shrimp with butter and wine sauce. Refill potato skins with mixture and sprinkle with remaining cup of cheddar cheese.

Bake at 350° approximately 20 minutes, or until cheese begins to brown slightly on top.