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Shrimp Scampi Topped Potatoes

Our impressive twice-baked potatoes feature garlic-infused cooked shrimp. These "spuds" could be served as a supper by themselves!—Taste of Home Test Kitchen

10 ServingsPrep: 40 min. Bake: 1 hour

Ingredients

10 medium potatoes
3 tablespoons olive oil
1-1/2 teaspoons salt
FILLING:
1/2 cup sour cream
1/4 cup heavy whipping cream
4 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon prepared horseradish
1/2 teaspoon salt
TOPPING:
3 garlic cloves, minced
2 tablespoons olive oil
10 uncooked jumbo shrimp, peeled and deveined
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons white wine or chicken broth
1/8 teaspoon salt

Directions

Scrub and pierce potatoes; rub with oil and salt. Place on a baking
sheet. Bake at 400° for 1 hour or until tender. Cool slightly;
cut a thin slice off the top of each potato and discard. Scoop out
pulp, leaving a thin shell.

2 of 2

Shrimp Scampi Topped Potatoes (continued)

Directions (continued)

In a large bowl, mash pulp with the sour cream, heavy cream, garlic,
parsley, horseradish and salt until blended. Spoon into potato
shells; keep warm.
In a large skillet, saute garlic in oil for 1 minute. Add shrimp;
cook shrimp for 1 minute on each side. Add the parsley, lemon juice,
wine or broth and salt; cook 2-3 minutes longer or until shrimp turn
pink. Top each potato with a shrimp; drizzle with pan drippings.
Yield: 10 servings.

Nutrition Facts: 1 serving equals 301 calories, 12 g fat (4 g saturated fat), 47 mg cholesterol, 557 mg sodium, 40 g carbohydrate, 4 g fiber, 9 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.