Shrimp Scampi Stuffed Potato Recipe | Mary Makes It Easy

Coat 4 red potatoes in oil and salt and bake until tender.

Let the potatoes cool slightly, then cut them open and scoop out most of the flesh.

Transfer the potato skins back onto the baking sheet.

In a pan over medium heat, add 1/4 cup of butter and 4 minced garlic cloves, seasoning with salt and pepper.

Add 400 g of diced raw shrimp to the pan and cook for about 1 minute.

Stir in 1/2 teaspoon of chili flakes and season with more salt.

Using a slotted spoon, remove the shrimp, leaving the butter in the pan.

Add 1/2 cup of dry white wine and the zest and juice of 1 lemon to the pan, simmering for about 1-2 minutes to reduce slightly.

In a bowl, combine the scooped potato flesh with 1/2 cup of cream cheese and 1/2 cup of sour cream, mashing until smooth and creamy.

Add the cooked shrimp, 2 tablespoons each of chopped parsley and chives to the potato mixture, and mix well, seasoning with salt and pepper.

Transfer the shrimp mixture back into the potato skins.

Bake in a 400°F oven for 10 minutes.

Switch on the broiler for 1-2 minutes until golden.

Equipment Needed

Spice Level:

Allergens