Shrimp, cheeses and a nice potato skin, can't miss with that!! Baked potatoes are a regular in our house, we love twice baked potatoes, diced home fried baked potatoes, and hollowed out mashed potato leaving the skins for another use, baked potato skins, my favorite!! And once again there are recipes at the touch of the computer keys. And once again, I have tried many, but still prefer to create my own, and here is some place you can, and really and truly would be hard to mess up, it's just a potato skin for heaven sake.
Of course the first step is to bake your potato, hello that makes so much sense. Everyone bakes potatoes and has their own way of doing this, I just scrub, prick, rub with a little evoo and toss in a baking pan, and bake at 400 until nice and squishy as I like to call it, or till done, that simple. Sometimes I don't even rub with anything, and just toss right on my oven racks, especially if they are really big, like these were today. Once they have been hollowed out I tend to cut the skins in quarters, easier to deal with and lot more crunch that way.
My filling today is one of my most favorites and use often, this was the amount for my 8 pieces in my picture. Your amounts, of course, would depend on the size of your potatoes and how many you are making. The amount of shrimp would also depend on the size of your pieces, and of course if you have someone, hmmmm who doesn't like shrimp just do some plain, or you could use shredded chicken and or bacon pieces, other ways I have made these in the past that are also good. Once again please read entire recipe before making.
1/2 cup or 4 ozs of cream cheese, softened to room temp, (which I do while potatoes are baking)
1/2-2/3 cup of your fav shredded cheese, I used Monterey Jack
Finely diced scallions, Tbsp. or to taste
Granulated roasted garlic to taste
Black pepper to taste
Mix all together
Scoop out slightly cooled potatoes, leaving a thin layer of potato in the skin, trying not to break the skin
Slice in quarters or pieces if desired
Smear with some of your cheese mixture and put under your broiler, keeping your eye on until starts to melt and brown slightly
Remove and add your precooked shrimp, or chicken or bacon, if using, for another minute or so to heat through, (do not overcook shrimp or they will toughen)
Note: you can sprinkle shrimp with a little something green for color, like I did, or could even top with a little more shredded cheese which I didn't, or maybe even something you might come up with.
Can serve with some salsa, or sour cream, once again, your kitchen, your skins, your choice!!!!!
This is a great appetizer or snack!!