Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large Idaho potatoes
- vegetable oil, for coating
- 8 tablespoons butter
- 2 cups grated cheddar cheese, plus more for sprinkling
- 2 cups grated Monterey jack
- 2 cups sour cream
- salt and pepper
- 1 pound shrimp, peeled and saut?ed
- paprika
Directions
Preheat oven to 350°F.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl.
Remove the potatoes from the oven and slice each potato in half.
Gently scoop out the potato and place in the bowl.
Using a mixer on high, mix the potatoes,butter, sour cream, salt, and pepper.
Fold the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not to break them.
Pile the mixture as high as you can on top of the potato shells.
Sprinkle each potato with cheese and paprika for color.
Bake in the oven for approximately 20 to 30 minutes until browned on top.
Category:World Recipes
Category:Russet potato Recipes
Category:Jack cheese Recipes
Category:Cheddar Recipes
Category:Shrimp Recipes
Category:Sour cream Recipes