Shrimp Cream Cheese Baked Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Cuisine: American
Ingredients
  • Idaho or russet potatoes, 1 for each person
  • Milk, 1/2 to 1 tablespoon each potato
  • Margarine for rubbing on the skin of each potato (optional)
  • Margarine (or butter) 1 heaping Tablespoon each potato
  • Whipped cream cheese, (Temptee or Philadelphia) 1 heaping Tablespoon each potato
  • Sea Salt, ½ teaspoon each potato
  • Large cooked shrimp, 4 for each potato, deveined and shells removed
  • 1 Tablespoon butter or margarine
  • 1 teaspoon powdered garlic
Instructions
  1. Preheat oven to 400.
  2. Scrub potatoes, rub margarine on outside to create more tender, tasty skin (optional).
  3. Place skewers lengthwise through center of potato. Prick potatoes with a fork.
  4. If buttered, place sheet of aluminum foil on rack below where potatoes will sit, to catch the drippings.
  5. Place potatoes directly on oven racks and bake for 20 minutes.
  6. Set aside two whole shrimps for each potato. Cut the rest of the shrimp into 1/4 inch pieces and refrigerate all shrimp until ready to use.
  7. Flip potatoes in oven every 20 minutes and prick again. Cook until potatoes feel soft when squeezed (about 50-60 minutes total).
  8. Remove from oven and let cool 10 minutes on cooling rack (or cool enough to handle while scooping)
  9. Cut the fully baked potatoes in half lengthwise and scoop out insides (leaving the empty skins intact) and place pulp in mixing bowl. Set skins aside in baking dish, being careful not to tear them.
  10. Whip potatoes with electric mixer until smooth.
  11. Gradually add 1 heaping tablespoon margarine (or butter) for each potato until well blended.
  12. Gradually add 1 heaping tablespoon whipped cream cheese for each potato until well blended.
  13. Add milk only until fluffy (consistency of mashed potatoes).
  14. Add salt to taste (about ½ teaspoon each potato)
  15. Heat 1 Tablespoon butter or margarine in frying pan, add garlic powder and stir to mix. Immediately add all shrimp (whole and pieces) to the frying pan and lightly toss to coat.
  16. Add shrimp pieces only to potatoes and mix until just blended.
  17. Using large spoon, divide mixture evenly among potato empty skins. Smooth or texture surface with fork or back of spoon.
  18. Place one whole shrimp on top of each filled potato skin.
  19. Cover and refrigerate until ready to reheat.
  20. Just before placing in oven, insert a teaspoon of butter or margarine into each potato half and bake for 30 minutes to reheat.
  21. Test centers (should be hot to touch before serving).
Notes
Also need: potato skewers, aluminum foil, cooling rack, electric mixer and bowl, medium frying pan, shallow baking dish (big enough for all potato shell halves)
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2016/12/knr-p-158-shrimp-cream-cheese-baked-potatoes/