You know how you just find something that is so wonderful and so delicious that you just want to make it all the time??? I’m sure that one thing isn’t so healthy for you, is it? Well, this happened to me recently while going through Paula Deen recipes. Oh, I know. If you’re trying to watch what you are eating…stay away from Paula! Yeah, yeah, yeah. Don’t stay away from her, just alter the recipes to your dietary needs or desires. There’s this one that her husband made on the show, Shrimp Stuffed Baked Potatoes. Yum! You know the drill…butter, mayo, more butter, and did I mention more butter. I had to alter this one, just had to. I couldn’t let all the hard work in the gym suffer. But, yes there is a but, I didn’t make adjustments for the cheese in the recipe. For goodness sakes, I have a whole pantry of Tillamook Cheese it seems! I couldn’t resist using it this time…
I began with leftover baked potatoes from the night before, but you can make them fresh if you want. Always purchase baking potatoes that are the same size. This way, when you are baking them, they are all done at the same time. I suggest making them the way you like them, but I will tell you how I make the basic baked potato. I scrub them down really good (I like to eat the skins). I stab them a few times all the way through with a sharp knife. Careful not to pull the knife out too fast, because it will catch you off guard how quickly it can release from the potato’s hold. Then I slather each one all over with EVOO, sea salt and fresh/dried rosemary. I bake them for around 1 1/2 hours. Until I can squeeze them with the pot holder and smush them a bit.
Slightly Lightened Up Shrimp Stuffed Baked Potatoes
Now, on to the recipe. This is based off of prep of two baked potatoes. After the potatoes have cooled enough for handling, slice them open and spoon the potato insides out into a large mixing bowl. I used to call them innards, but I was told that sounded too country and changed it. In the large bowl with the potatoes, add a 1/2 cup Light Sour Cream and mix together. Set aside.
On a lined and sprayed pan, lay the potato skins out. Place a generous slice of cheese on top of each half. Put the pan in the oven at around 200° to allow the cheese to melt slowly on each piece.
Meanwhile, in a saute pan on the stove, saute the following ingredients together…
- 2 tablespoons of EVOO
- 2 tablespoons of margarine or butter
- 1/2 small onion, diced
- 1 cup medium shrimp, uncooked and peeled
- garlic powder, sea salt, and red pepper flakes to taste
Saute until the shrimp is cooked properly. The shrimp should turn opaque when fully cooked. Reserve a couple of shrimp for garnishing, and pour the remaining into the large bowl and mash with a potato masher, or a large fork to incorporate all of the ingredients together.
Take the skins out of the oven and place one on the serving plate. Then, spoon the innards mixture (oops, it just came out) over each half. Top with the shrimp that you saved out. I sprinkled a little extra diced cheese over the top of mine and a few extra red pepper flakes.
This was so amazing, I can’t even begin to tell you how much you should fix this! Even better with Tillamook Cheese!