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Bobby’s Lighter Spicy Shrimp Stuffed Potatoes

By Bobby Deen

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Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15

Ingredients

  • 2 large baking potatoes
  • 12 medium (31-“40 count) peeled and deveined shrimp
  • 2 teaspoons chili powder
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/2 cup reduced fat sour cream
  • 1 (4 1/2 oz) can chopped mild green chiles
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1/4 cup chopped fresh cilantro

Directions

Preheat the oven to 425 °F. Place the potatoes on the oven rack and bake until fork-tender, 45-“55 minutes.

Meanwhile, toss the shrimp with the chili powder, oil, and 1/4 teaspoon salt. Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp and cook, turning occasionally, until the shrimp are opaque, 2-€“3 minutes. Transfer to a cutting board. Let cool slightly, then coarsely chop.

Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving a 1/2-inch border attached to the skin. Reserve the shells. Mash the potato pulp, sour cream, chiles and the remaining 1/2 teaspoon salt with a potato masher until coarsely mashed. Stir in the chopped shrimp until well mixed.

Spoon the potato mixture back into the shells. Top each with 2 tablespoons of the cheese. Place on a small foil-lined baking sheet. Bake, until the filling is hot and the cheese is melted, about 10 minutes. Sprinkle with Cilantro.

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Bettyann

August 07, 2017
Yummy taste as good as it looks

Delores Ryan

August 24, 2011
The recipes are great! Thanks, for posting them. They are great tasting.

Angela Lintz

October 24, 2010
I have made similar twice-baked potatoes before, but didn't spice the shrimp. This sounds GREAT! It'll be a welcome addition to my recipe box. Love the website and the lighter versions of Paula's dishes. Love from Macon, Angela

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