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Shrimp-Stuffed Baked Potatoes


  • 2 cups shrimp, peeled and deveined
  • 6 small baking potatoes
  • canola oil
  • 6 tablespoons butter, melted
  • 1 cup sour cream
  • 1 ½ cups freshly grated Monterey Jack cheese
  • ½ cup chopped green onions, including tops
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh parsley

Preheat the oven to 400° F.

Scrub potatoes with a brush. Rub lightly with canola oil and place on baking sheet. Bake for about 40 to 60 minutes or until done. Set aside and allow to cool. Leave oven on and set at 400° F.

While potatoes are baking, cook shrimp in lightly salted water for about 3 minutes or until done. Drain shrimp and chop into about ¼-inch pieces and set aside.

When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick. Combine pulp, butter, sour cream, ¾ cup cheese, onion, salt, pepper and parsley. Mix until smooth. Taste mixture, adjust seasoning if needed. Stir in shrimp. Stuff potato shells with mixture. Top with remaining ¾ cup cheese. Bake in oven until heated through, about 15 minutes and serve while hot.

Contributed by Joyce Taylor MM2