Description
A fluffy baked russet potato stuffed with a creamy garlic-parmesan shrimp topping and finished under the broiler.
Ingredients
Scale
- 4 large Russet potatoes
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, prick with a fork, rub with olive oil and salt, and bake for 45-60 minutes until tender.
- In a skillet, melt 2 tbsp butter over medium-high heat and sauté shrimp for 2 minutes per side until pink. Remove shrimp from pan.
- In the same skillet, add remaining butter and minced garlic; sauté for 30 seconds.
- Stir in heavy cream and Parmesan cheese, simmering for 1-2 minutes until thickened.
- Return shrimp to the pan and stir in lemon juice and parsley.
- Slice baked potatoes open, fluff the centers with a fork, and add a pinch of butter and salt.
- Spoon the shrimp mixture into the potatoes and broil for 2 minutes until the cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American