Paula Deen’s Twice Baked Shrimp Stuffed Potatoes


6 large Idaho potatoes or I used smaller yukon gold potatoes but they don't hold up as well

Vegetable oil for coating

1 stick 1/2 cup butter, at room temperature

1 cup sour cream

1 lb shrimp sauteed and peeled

8 ounces grated Cheddar plus more for sprinkling

1/4 cup green onion diced

salt and pepper to taste


Preheat the oven to 350 degrees.

Cover a baking sheet with aluminum foil.

Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides.

Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.

Remove the potatoes from the oven and slice the top third off of each potato.

Gently scoop out the potato and place in a large bowl.

Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and green onions and salt and pepper to taste.

Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold in the chopped shrimp and cheese into the mixture.

Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells.

Top each potato with a whole shrimp and sprinkle each potato with more cheese.

Bake in the oven until browned on top, 20 to 25 minutes.


Recipe adapted from Paula Deen on

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