Jamie: Mama has been stuffing baked potatoes my whole life, and I keep expanding on the theme. You can stuff a twice-baked potato with anything smaller than a potato, so use whatever sounds good to you: chicken and broccoli, leftover pot roast and gravy, steak or ground beef, or any kind of veggie. Use what you have on hand.
4 large russet potatoes (about 3 1/2 pounds)
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
8 ounces uncooked shrimp, peeled, deveined, and coarsely chopped
3/4 cup sour cream
3 green onions, finely chopped (about 1/3 cup)
Salt and freshly ground black pepper
4 ounces Parmesan cheese, freshly grated (about 1 cup)
Preheat oven to 425°F. Scrub the potatoes; prick each one several times with a fork. Bake for 45 to 60 minutes or until tender.
Meanwhile, in a skillet, heat the butter and oil over medium heat. Add the garlic; cook and stir for 30 seconds. Add the shrimp; cook and stir for 2 to 3 minutes or until opaque. Remove from heat; set aside.
When the potatoes are done and cool enough to handle, cut the top third off each one. Scoop the flesh out of potatoes and place in a bowl; add sour cream and mash. Stir in the shrimp, green onions, and salt and pepper to taste. Divide the potato mixture evenly among the 4 potato shells; top with Parmesan.
Place potatoes on a baking sheet. Bake about 15 minutes or until golden.
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