Deluxe Twice Baked Potatoes with Shrimp

Filed under Seafood Vegetables

Servings: 4

Recipe courtesy Paula Deen (DFC, page 72).

Ingredients

4 Russet potatoes, 6 to 8 ounces each, scrubbed and pricked all over
Vegetable oil, to coat
4 slice Bacon
1 lb Shrimp, large, peeled, deveined, tails removed
1 1/2 tsp Cajun seasoning
1 tsp Salt, plus a pinch
4 Green onion, white and light green thinly sliced; dark green chopped for garnish
1 cup Cheddar, grated
6 tbsp Butter, softened
1/3 cup Sour cream
4 tbsp Mayonnaise
3/4 tsp Black pepper, freshly ground

Preheat the oven to 450 degrees F. Rub the potatoes with oil and bake on a baking sheet until tender, about 1 hour.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Drain and crumble. Pour off all but 3 tablespoons of fat.
Cut the shrimp in thirds. Reheat the fat and cook the shrimp with the Cajun seasoning and a pinch of salt, stirring, until opaque, 2 to 3 minutes.
Let the potatoes cool slightly (leave the oven on). Slice off the top third of each, scoop the flesh from both parts into a bowl leaving a 1/4-inch shell, and discard the tops' skins.
Mash the flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and pepper. Stuff the shells, mounding the extra on top.
Top with the shrimp and bacon and bake until heated through, about 15 minutes. Sprinkle with the reserved green onions and serve.