SHRIMP BOIL TWICE BAKED POTATO
Ingredients:
Potatoes:
– 8 baking potatoes
– 3 tablespoons canola oil
– 1 tablespoon kosher salt
Shrimp Boil:
– 1/4 cup (1/2 stick / 57 g) unsalted butter, melted
– 2 teaspoons minced garlic
– 1 tablespoon Old Bay seasoning
– 1 can (15.25 ounces) corn kernels, drained
– 1 pound medium shrimp, peeled, deveined, tails removed
– 1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds
Filling:
– 1/2 cup (1 stick / 113 g) unsalted butter, softened
– 1/4 cup (57.5 g) sour cream
– 1 teaspoon minced garlic
– 1 tablespoon Old Bay seasoning
– 1 teaspoon kosher salt
– 2 cups (226 g) mild cheddar cheese, shredded, divided
Garnish:
– 2 tablespoons fresh parsley, minced
– 1 medium lemon, cut into wedges
Instructions:
1. Preheat oven to 400°F.
Potatoes:
– Scrub the potatoes and pierce a few holes in each potato with a fork or knife.
– Microwave the potatoes on full power for 5-10 minutes*, until soft. Carefully remove and set aside.
Shrimp Boil:
– Line a sheet pan with parchment paper.
– In a large bowl, combine melted butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix well.
– Spread the mixture onto the lined sheet pan and bake for 12-15 minutes, until shrimp are opaque. Remove from oven and set aside.
Assembly:
– Line a second sheet pan with parchment paper.
– Slice the tops off each potato and hollow out the centers, leaving about 1/4 inch of the potato intact. Place hollowed-out potatoes on the sheet pan.
– Brush potatoes with oil and sprinkle with salt.
– In a mixing bowl, combine potato filling with butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until mixed.
– Fill potato skins with filling (about 1/2 cup per potato).
– Top each potato with shrimp mixture (about 1/2 cup per potato) and remaining shredded cheese (about 2 tablespoons each).
– Bake for 15-20 minutes, until cheese is melted and potatoes are warmed through.
– Garnish with parsley and fresh lemon juice.
