TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP
This is a recipe that's great to serve to a large group of people. Double or triple the recipe and its awesome for a gathering of friends and family. You can pretty much substitute the mushrooms, shrimp, and bacon for anything else that you like........very versatile. By the way, this recipe says 0 vegetable oil. You still need the oil, that's just how it shows up, sorry.
Provided by 21george_97
Categories < 4 Hours
Time 1h50m
Yield 8 Potato halves, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
- In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
- Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
- Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
- Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
- Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
- (Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).
Nutrition Facts : Calories 483.8, Fat 28.5, SaturatedFat 16.4, Cholesterol 146, Sodium 942.1, Carbohydrate 36.4, Fiber 4.7, Sugar 2.8, Protein 21.9
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Wumi Oni
[email protected]I'm not a big fan of twice-baked potatoes, but these were really good! The potatoes were fluffy and the filling was creamy and flavorful. I would definitely make these again.
Nompumelelo Mpitsi
[email protected]These potatoes were delicious! I loved the combination of mushrooms, shrimp, and cheese. The potatoes were perfectly cooked and the filling was creamy and flavorful. I will definitely be making this recipe again.
Mary Gonzales
[email protected]I made these potatoes for a dinner party and they were a hit! Everyone loved them. They were creamy and cheesy, and the mushrooms and shrimp added a nice savory flavor. I will definitely be making these again.
IamHarmony
[email protected]These potatoes were amazing! I followed the recipe exactly and they turned out perfect. The potatoes were fluffy and the filling was creamy and flavorful. I will definitely be making these again.
Sibte Hassan
[email protected]This is my go-to recipe for twice-baked potatoes. They're always a crowd-pleaser. The potatoes are fluffy and the filling is creamy and flavorful. I love that you can make them ahead of time and just reheat them when you're ready to serve.
Sonya Mireles
[email protected]I love this recipe! The potatoes are always perfectly cooked and the filling is delicious. I've made this recipe several times and it's always a hit. I highly recommend it.
Tamla Walls
[email protected]These twice-baked potatoes were a delicious and easy side dish. I used frozen shrimp and mushrooms, and it still turned out great. The potatoes were fluffy and the filling was creamy and flavorful. I will definitely be making this recipe again.
Yushau Adamu
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone loved them. They were creamy and cheesy, and the mushrooms and shrimp added a nice savory flavor. I will definitely be making these again.
Ghazi Abbas
[email protected]These potatoes were a bit more work than I expected, but they were worth it! The flavors were incredible, and the potatoes were cooked perfectly. I would definitely recommend this recipe to anyone who loves twice-baked potatoes.
Hs Short Vlog (JB)
[email protected]This was my first time making twice-baked potatoes, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The potatoes were perfectly cooked and the filling was rich and flavorful. I will definitely be making this r
Ailayah Miller
[email protected]I love twice-baked potatoes, and this recipe was one of the best I've tried. The mushrooms and shrimp added a great depth of flavor, and the cheese was melted and gooey. I will definitely be making this recipe again and again!
MD SHAHIN ALLOM
[email protected]These twice-baked potatoes were a hit at my dinner party! The combination of mushrooms, shrimp, and cheese was divine, and the potatoes were perfectly fluffy and flavorful. I'll definitely be making these again.