Happy Holidays from my kitchen to yours! I want to send you all a Christmas greeting card – You can view the card in a larger format [PHOTO].
I’ve been meaning to post this wonderful new recipe I tried a couple of weeks ago. I found it on the Food Network site one day while I was searching for a new way to make potatoes. This recipe is from Paula Deen, of course, she is the best cook on the network, in my opinion.
It is a very unique side dish but it could be used for an easy main dish for a weeknight meal. My husband and I enjoy simple meals that we can make together through the weekdays and this recipe is perfect for those nights your just want to kick back and relax together.
Enjoy and Merry Christmas…
Shrimp Stuffed Potatoes
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the 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.
Fold the shrimp and both cheeses into the mixture. 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. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.