Shrimp, Bacon and Garlic Stuffed Twice Baked Potatoes Recipe
I wanted to make something for dinner that I never made and that would be a "fit" on 2015 NFL Championship Sunday. I decided to stuff potatoes as a dinner. Bought two big russets when I went shopping Saturday. Grocery shopping is relaxing and enjoyable for me because I know that what I bring home to cook is from my heart and will nourish my family.
I stuffed the potatoes with a combination of parmesan (dairy and gluten free), shrimp, garlic and bacon. Then, we smothered our portions with my Babe's home-made green chili sauce. I'm jealous because my Babe brought the last portion to work to eat as lunch. I'll bet the savoriness is through the roof today. Interesting how some dishes are more savory the next day. What a hit the recipe is in our family and I hope for you and yours too.
Servings: 4 half potatoes
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Ingredients
- For the stuffing:
- I cook for three (my daughter and her family live out of state) so I bought two big russets.
- Five bacon strips. My son bought Boars Head brand a couple of weeks ago so that is what I sauted.
- Five cloves of garlic
- 1 lb of peeled, de-veined and tail-off raw shrimp
- Quarter cup of parmesan that is gluten and dairy free ("Go Veggie" brand as an example)
- About a quarter cup of extra virgin olive oil ("EVOO")
- For the green chili sauce:
- 1 TBSP EVOO
- 1/2 cup medium chop yellow onion
- 2 TBSP cornstarch
- 1/4 TSP ground cumin
- 1 1/2 cups chicken stock (I must use Orrington Farms broth base because there is no gluten or wheat in the product.)
- 1 cup of medium or hot Hatch green chili or whatever is available in your market area.
Directions
- Thaw the pound of shrimp then rinse and place into a mixing bowl.
- De-skin the garlic and press into the bowl.
- Add the approx. quarter cup of EVOO and thoroughly mix the shrimp, pressed garlic and EVOO. If necessary, add a bit more of EVOO to ensure full coating plus a little extra. Cover the mixing bowl and let sit in the fridge for at least one hour. I rest mine for two hours because we want that garlicky taste.
- Remove the shrimp from the fridge and bring to room temperature.
- Hand wash/scrub the potatoes with water, wipe and pierce each with a fork. Wipe dry.
- Put potatoes on a dish and place in your microwave oven. My microwave oven has "Sensor" cook programming and the food comes out just right. Read your microwave instructions for the length of time to "bake" the potatoes. If using your oven, heat to 350 degrees and bake for approximately one hour. I had to "bake" the potatoes in my microwave for two additional times (about two minutes each time) because of their size. Once complete, put the potatoes and dish on a hot plate to cool enough to touch with hands.
- At this point my Babe began making the green chili sauce. The chilies were fresh so all she did was combine the sauce ingredients into a small pot and brought the sauce to a boil. Then set on a slow simmer while I finished making and baking the stuffed potatoes.
- Add about a tablespoon of oil to the bottom of a saute pan then add the bacon and saute to a slight crisp. Remove the bacon to a paper towel and pat down. Set aside.
- Remove all but about a TBSP of the rendered bacon fat from the pan. Add the shrimp including the olive oil and pressed garlic. Saute till the shrimp are just cooked because cooking will continue in the oven later. Move the pan to a cold burner.
- Pre-heat your oven to 350 degrees and place the rack you'll use in the middle of the oven.
- While the oven is heating to temperature, use a serrated knife and make about an eighth or quarter inch margin from the skins of each potato. Carefully scoop out the meat and add to a clean mixing bowl.
- Chop the bacon into a small chop and add to the bowl.
- Chop the shrimp into a medium chop and add to the bowl.
- Add the quarter cup of parmesan to the bowl.
- Thoroughly mix the ingredients and then using a dinner tablespoon, add the mixture to each potato. I ended up with four nicely mounded stuffed potatoes.
- Place the potatoes on a baking sheet and put into the oven. Set your timer for 15 minutes.
- At 15 minutes, check the potatoes and if slightly browned remove form oven. I left in oven for an additional three minutes. Nice browning.
- Place the potatoes in a flat bowl then ladle the green chili sauce on top of each potato. Mangia.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 242 | 77% |
| Total Fat 26.95g | 34% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 923mg | 38% |
| Potassium 260mg | 7% |
| Total Carbs 6.09g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.45g | 0% |
| Protein 10.96g | 18% |
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