Shrimp Scampi Stuffed Baked Potatoes

• 4 large russet potatoes
• 1 lb shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika
• Olive oil spray

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45 minutes or until tender.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant.
3. 3 Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper.
4. 4 Stir in flour to create a roux, then gradually whisk in chicken broth and lemon juice. Simmer until thickened.
5. 5 Remove from heat and stir in Parmesan cheese and red pepper flakes.
6. 6 Halve the potatoes lengthwise and scoop out centers, leaving a thin wall intact. Mix potato flesh into the shrimp mixture.
7. 7 Stuff the mixture back into the potato shells, sprinkle with paprika and parsley.
8. 8 Place stuffed potatoes on a baking sheet and bake for an additional 10 minutes.
9. 9 Serve immediately, garnished with extra parsley if desired.

Equipment

• Baking sheet
• Skillet
• Baking dish

Variations

• Add spinach or sun-dried tomatoes to the stuffing for extra flavor.
• For a spicy kick, increase the red pepper flakes or add diced jalapeños.

Substitutions

• Substitute shrimp with diced cooked chicken or turkey for a non-seafood version.
• Use vegetable broth for a vegetarian option, omitting shrimp.

Pairings

• Crusty bread
• Garlic aioli
• Sauerkraut

Nutrition

Tips

• For a crispier skin, rub potatoes with olive oil before baking.
• If you prefer, use breadcrumbs or additional cheese on top before the second bake for a crunchy finish.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pair with a chilled glass of sauvignon blanc.

FAQ