Twice-Baked Shrimp Stuffed Potatoes

These are perfect side dish to crab legs.

Ingredients

• 6 large Idaho potatoes
• Vegetable oil, for coating
• 1 stick (1/2 cup)herb butter, at room temperature
• 1 cup sour cream or plain greek yogurt
• Salt and ground black pepper
• 1 pound roasted shrimp, peeled 
• 8 ounces grated Cheddar, plus more for sprinkling
• Paprika, for sprinkling

Directions

Preheat the oven to 350 degrees F. Cover a baking sheet or pan with aluminum foil.

Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour. You can add the shrimp to the oven for the last 8 minutes to roast them.

Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the inside of the potato into a large bowl. Mash the potatoes with the butter to your desired consistency, and then add the sour cream and salt and pepper to taste.

Chop the shrimp into large pieces. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with more cheese and some paprika for color. Bake in the oven until browned on top, 20 to 25 minutes.