Shrimp Stuffed Potatoes...tasty!

We had these tators as part of our Christmas dinner. I pulled the recipe back out and decided they would pair well with a salad in the summer. Tasty! The recipe is from Paula Deen...but you probably figured that out by looking at the recipe list! :) (Gotta love those southern cooks that love butter!)

Shrimp Stuffed Potatoes

6 large Idaho potatoes

Vegetable oil, for coating

8 Tablespoons butter

2 cups grated cheddar cheese, plus more for sprinkling

2 cups grated Monterey Jack

2 cups sour cream

salt and pepper

1 pound shrimp, peeled and sauteed

paprika

Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for about 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both 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. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20-30 minutes until browned on top. Delish!

(I use less cheese...that is a whole-lotta cheese!)