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Shrimp Scampi Topped Potatoes

 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


  • 10 medium potatoes
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 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
  • 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


  • 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.

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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.
Nutritional 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: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now