Garlic Butter Shrimp and Spinach Stuffed Spuds

• 4 large russet potatoes
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes or until tender.
2. 2 While potatoes bake, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Add shrimp to the skillet, season with paprika, salt, and pepper. Cook until pink, about 2-3 minutes per side.
4. 4 Add spinach to the skillet and cook until wilted. Stir in lemon juice and remove from heat.
5. 5 Cut potatoes in half lengthwise and scoop out centers, leaving a thin wall intact.
6. 6 Mix potato insides with shrimp and spinach mixture. Stir in cheddar cheese until melted.
7. 7 Stuff the mixture back into the potato shells and sprinkle with parsley.
8. 8 Serve immediately.

Equipment

• Baking sheet
• Skillet
• Spoon or ice cream scoop

Variations

• Add diced tomatoes or jalapeños for a zesty twist.
• Substitute crab meat for shrimp for a different seafood option.

Substitutions

• Use feta cheese instead of cheddar for a tangy flavor.
• Substitute olive oil for butter for a dairy-free option.

Pairings

• A crisp Chardonnay.
• Warm crusty bread.

Nutrition

Tips

• For extra crispy potato skins, brush them with olive oil before baking.
• If you prefer a lighter version, substitute Greek yogurt for some of the butter.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These spuds can be frozen for up to a month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with a squeeze of lemon and hot sauce for an extra kick.

FAQ