Ingredients
Scale
- 4 Russet Potatoes
- 2 cups Shrimp, peeled and deveined
- 2–3 cups Cheddar Cheese, shredded
- Sour Cream, to taste
- Green Onions, sliced
- 6 Strips Bacon, cooked and chopped
- Black Pepper, to taste
- Salt, to taste
- Garlic Powder, to taste
- Olive Oil, for brushing and cooking
- 2 tablespoons Butter
- 1 Black Garlic Clove, minced
- 3 Garlic Cloves, minced
Instructions
- Poke the potatoes all over with a fork, wrap in plastic wrap, and microwave for 4-6 minutes depending on size. Brush with olive oil, season outside with salt, pepper, and garlic powder, then bake at 375°F for 15-20 minutes until tender.
- Season shrimp generously with salt and pepper. Heat a pan over medium-high heat with olive oil and butter, add shrimp, cook for 3 minutes, then add minced black garlic and white garlic, cook for another minute until shrimp is cooked through.
- Slice open baked potatoes, squeeze sides to open, fluff insides with a fork, and season with salt and pepper. Add a layer of shredded cheddar cheese to the bottom, stuff with cooked shrimp, top with remaining cheese, and melt in the oven.
- Top melted potatoes with a dollop of sour cream, sliced green onions, and chopped bacon.
Notes
For crispier skins, bake potatoes directly instead of microwaving. Use medium shrimp for even cooking. Black garlic adds a unique sweet umami flavor; substitute regular garlic if unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg