Sunday, March 27, 2011

If I die before my time

Picture of Shrimp Stuffed Potatoes Recipe

My maternal grandmother lived to just a few days before her 93rd birthday. My mom lived to be 90. So, genetically, I think I'm supposed to be here to terrorize my daughters for a long, l-o-n-g time. However, if my years on earth are cut short, it might be because of Ms. Paula Deen.

Now, don't get me wrong. I've never met Paula Deen, and probably never will. BUT, she has the most amazing (i.e. decadent) foods on her website. The one I focused on today was "Shrimp Stuffed Potatoes". I love shrimp, and I love potatoes. Why not combine the two? So I did a Google search, and here's what I found at the top of the list:


  • 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 Sauteed
  • Paprika


Preheat oven to 350 degrees.
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.

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