Ingredients
Scale
- 4 large russet potatoes
- 1 lb shrimp, peeled and deveined (fresh or frozen)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup shredded Parmesan cheese
- 1/2 cup sour cream
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- to taste salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and wash the potatoes thoroughly. Poke holes in them with a fork to allow steam to escape.
- Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender.
- Heat butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp, paprika, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
- Reduce the heat to low, then stir in the sour cream and Parmesan cheese until thoroughly combined.
- Once the potatoes are done, carefully slice them open lengthwise and fluff the insides.
- Spoon the shrimp mixture generously into each potato, then sprinkle with additional Parmesan if desired.
- Garnish with fresh parsley before serving.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g