Cheesy Shrimp-Stuffed, Twice-Baked Potatoes
These twice-baked potatoes are stuffed with shrimp, making them an extra-special, extra-delicious entrée!
russet potatoes
4
medium
butter, at room temperature
¼
cup
sour cream
½
cup
salt, or to taste
⅛
teaspoon
pepper, or to taste
⅛
teaspoon
cooked shrimp, peeled and deveined
½
pound
shredded Cheddar cheese
½
cup
 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
  Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
  Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
  Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
  Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
