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
• 1/2 cup chicken stock
• 1/4 cup lemon juice
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese for serving

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on oven rack for 45-50 minutes, or until tender.
2. 2 While potatoes are baking, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Toss shrimp into the skillet and cook for 2-3 minutes per side until pink and opaque.
4. 4 Sprinkle flour over shrimp mixture and stir to coat. Gradually whisk in chicken stock and lemon juice until sauce thickens.
5. 5 Remove from heat, season with red pepper flakes, salt, and pepper, then stir in parsley.
6. 6 Cut baked potatoes in half lengthwise and fluff insides with a fork. Stuff each half generously with shrimp scampi mixture.
7. 7 Serve immediately with grated Parmesan cheese on top.

Equipment

• Baking sheet
• Large skillet
• Fork
• Measuring cups and spoons

Variations

• Add spinach or artichoke hearts to the shrimp mixture for extra veggies.
• Top with crispy breadcrumbs for a crunchy texture.

Substitutions

• If you don't have chicken stock, use vegetable stock or even water.
• Substitute shrimp with scallops for a luxurious twist.

Pairings

• A crisp white wine like Pinot Grigio.
• A chilled glass of sparkling water with lemon.

Nutrition

Tips

• For extra flavor, brush potato halves with olive oil and sprinkle with salt before baking.
• If you prefer a creamier sauce, stir in a splash of heavy cream before adding the parsley.

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 stuffed potatoes freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• A simple green salad with a lemon vinaigrette.
• Warm crusty bread to soak up every last bit of that amazing sauce.

FAQ