My influence in developing this recipe was the result of a recent trip to the Alabama Gulf Coast. During this trip, I discovered that shrimp are combined in more ways than I could have ever imagined. Being from the mid-Atlantic region, cooking Idaho Potatoes, fully loaded with shredded Cheddar Cheese and bacon is a staple in our house. Preparing these Idaho Potatoes with an Alabama-influenced flair, along with a savory Cheddar Cheese sauce that's dressed up with wide array of spices and herbs, the results delivered were nothing short than a delicious, hearty dish.
Twice Baked Idaho Potatoes Stuffed with Savory Cheesy-Shrimp Sauce
1 hour 30 minutes
- 3 Idaho Potatoes, Sliced in half vertically
- 8 tablespoons Olive Oil
- 4 tablespoons Unsalted butter
- 1 yellow onion, diced
- 2 green onions, diced
- 1 red pepper, diced
- 1 tablespoon garlic, minced
- 1/2 teaspoon dried dill
- 1 teaspoon dried rosemary
- 1/4 cup fresh chives, diced
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 cup white cooking wine
- 1 teaspoon lemon juice
- 1/2 teaspoon worcestershire sauce
- 1 cup jar alfredo sauce
- 1/2 cup sour cream
- 1 cup cheddar shredded cheese
- 4 slices cooked bacon
- cooked potato pieces
- 8 ounces medium shrimp, peeled
- paprika, for garnish
- salt and pepper, use to taste
Preheat oven to 350F. Wash and dry the potatoes. Using a fork, poke a few holes in each side to allow moisture to escape during cooking. Coat the potatoes with 2 tablespoons olive oil and slice in half vertically. Keeping the two halves together, wrap each of the pre-sliced potatoes separately into 3 aluminum foil packages. Bake in the oven until completely tender, about an hour to hour and 15 minutes (depending on the size of the potatoes). Unwrap and scoop out the inside flesh of the potatoes into small pieces. Keep warm.
In a skillet over medium-high heat, add 2 tablespoons olive oil and quickly stir-fry the shrimp. Do not overcook. Remove from heat. Keep warm.
Preheat the oven to 400F. In a skillet over medium-high heat, add 4 tablespoons olive oil and 4 tablespoons unsalted butter. Add the yellow onion, green onion and pepper and cook until the onions are translucent, about 5 minutes. Add the garlic, dill, rosemary, chives, thyme and parsley. Season to taste with salt and pepper. Reduce the heat to medium-low and stir in the white cooking wine, lemon juice and Worcestershire sauce. Bring to a slow simmer. Stir in the Alfredo Sauce, sour cream, cheddar cheese, bacon and potato pieces. When all combined, stir in the shrimp. Stuff the potato shells with a hearty portion of the Cheesy-Shrimp Sauce and place each half of stuffed potato on a parchment-lined baking sheet. Place in the oven until the tops begin to brown, about 20 to 30 minutes. Remove from oven and garnish with paprika and chopped chives.