Ingredients
4 medium russet potatoes
60 g butter, at room temperature
120 ml sour cream
0.125 tsp salt, or to taste
0.125 tsp pepper, or to taste
225 g cooked shrimp, peeled and deveined
60 g shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 230°C (450°F). Use a fork to prick the potatoes several times, then place them on a baking sheet.
Step 2
Bake the potatoes in the preheated oven until they can be easily pierced with a fork, which should take about 50 minutes to 1 hour. Remove from the oven and allow them to cool for approximately 30 minutes.
Step 3
Once the potatoes are cool enough to handle, slice off the top third of each potato and scoop out all of the flesh from both the potatoes and the tops. Place the flesh into a large mixing bowl and return the emptied potato shells and tops to the baking sheet.
Step 4
Add the softened butter to the potato flesh and mix on medium to high speed with an electric mixer until well combined. Then, mix in the sour cream, salt, and pepper.
Step 5
Set aside four whole shrimp and roughly chop the remaining shrimp. Stir the chopped shrimp and Cheddar cheese into the potato mixture until combined. Spoon the mixture into the potato shells, mounding it high. Any filling overflow can be spooned into the potato tops. Slice the reserved shrimp in half lengthwise and place two pieces on top of each filled potato.
Step 6
Bake in the preheated oven until the cheese is melted, the filling is heated through, and the top is lightly browned, which should take about 20 to 25 minutes.