Paula Deen Shrimp Stuffed Potatoes

Paula Deen shrimp stuffed potatoes turn russet potatoes, sauteed shrimp and sharp cheddar into a creamy, golden twice-baked side dish in about 1 hour 30 minutes. Try this loaded shrimp potato recipe for a potluck or church supper, since it's make-ahead friendly and feeds a crowd.

Pile the filling as high as it will go on the potato shells, because the tall, cheesy tops are what turn golden and crisp in the oven. Pack it in flat and you lose that browned crust everyone fights over.

Paula bakes the potatoes in their skins first, then whips the scooped-out potato with butter and sour cream on high speed before folding in the shrimp by hand. That keeps the filling fluffy while the shrimp stay whole and tender instead of getting beaten into mush.

Paula Deen Shrimp Stuffed Potatoes

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Course: Side DishCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

20

minutes

Cooking time

1

hour 

25

minutes

Calories

380

kcal

Whipped potato, butter and sour cream fill the crisp-skinned shells, with whole shrimp and cheddar folded in by hand. A final bake turns the cheesy tops golden and bubbly.

Ingredients

• 1 teaspoon dried parsley
  

• 2 cups Sour cream
  

• 8 oz cheddar cheese
  

• 1 lb sauteed peeled shrimp
  

• 8 tablespoons Butter
  

• 6 large russet potatoes
  

• for coating Vegetable oil
  

• paprika
  

• Salt and pepper
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get your potatoes and a foil-lined pan ready.
• Prep the potatoes: Wash and dry 6 large russet potatoes, then prick each one gently with a fork on the sides. Rub each potato with vegetable oil and set them on the foil-covered pan.
• Bake the potatoes: Bake the potatoes for about 1 hour. While they bake, you can sprinkle out the cheese and sauteed shrimp so everything is ready.
• Scoop the potatoes: Put 8 tablespoons butter in a large bowl. Slice the top third off each baked potato, then gently scoop the flesh into the bowl, leaving the shells whole.
• Mix the filling: Mix the potato, butter, 2 cups sour cream, 1 teaspoon dried parsley, salt and pepper with a mixer on high. Then fold in 1 lb sauteed peeled shrimp and part of the 8 oz cheddar cheese by hand.
• Stuff the shells: Spoon the filling back into the potato shells, taking care not to break them. Pile it as high as you can on top of each one.
• Top and bake: Sprinkle each potato with the remaining cheddar and a dusting of paprika for color. Bake for 20 to 30 minutes, until the tops are browned.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for these stuffed potatoes?

Yes, as long as you thaw them fully and pat them dry before sauteing. Wet shrimp water down the filling, so dry them well and cook them until just pink.

How do I store and reheat leftover shrimp stuffed potatoes?

Keep them in an airtight container in the fridge and eat them within 2 days, since shrimp doesn't keep as long as plain potatoes. Reheat in a 350°F oven until hot all the way through, because the microwave softens the skins.

Can I make these ahead of time?

You can stuff the potatoes, cover them and chill them for a day before the final bake. Add a few extra minutes in the oven since they go in cold.

What can I use instead of sour cream?

Plain Greek yogurt works in the same amount and gives a slightly tangier filling. Cream cheese also works if you want it richer, though the texture will be a bit denser.

Why did my potato shells tear when I stuffed them?

Tearing usually happens when the potatoes are scooped out too hard or while they are still piping hot. Let them cool for a few minutes and leave a thin layer of potato along the skin.