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Twice Baked Potatoes With Mushrooms and Shrimp Recipe

Twice Baked Potatoes With Mushrooms and Shrimp Recipe

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Twice Baked Potatoes With Mushrooms and Shrimp

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Ingredients:

Serving

4 large idaho baking potatoes, washed and dried
vegetable oil , for coating the potatoes
8 slices bacon
1 lb medium shrimp (peeled, deveined, tails removed, and washed )
1 tbsp lemon pepper
8 oz small mushrooms, washed and chopped
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp seasoning salt
1/2 cup unsalted butter, softened and cut into pats
1/2 cup sour cream
3/4 cup milk or 3/4 cup heavy cream
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
salt and pepper, for extra seasoning
cayenne pepper, for sprinkling

Directions:

Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
(Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1187.07 Kcal (4970 kJ)
Calories from fat	783.6 Kcal
		% Daily Value*
Total Fat	87.07g	134%
Cholesterol	232.73mg	78%
Sodium	3670.4mg	153%
Potassium	1783.32mg	38%
Total Carbs	66.81g	22%
Sugars	5.56g	22%
Dietary Fiber	5.77g	23%
Protein	39.07g	78%
Vitamin C	55.4mg	92%
Vitamin A	1.2mg	39%
Iron	3.9mg	21%
Calcium	622.3mg	62%

Amount Per 100 g
Calories	270.34 Kcal (1132 kJ)
Calories from fat	178.46 Kcal
		% Daily Value*
Total Fat	19.83g	134%
Cholesterol	53mg	78%
Sodium	835.89mg	153%
Potassium	406.13mg	38%
Total Carbs	15.22g	22%
Sugars	1.27g	22%
Dietary Fiber	1.31g	23%
Protein	8.9g	78%
Vitamin C	12.6mg	92%
Vitamin A	0.3mg	39%
Iron	0.9mg	21%
Calcium	141.7mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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