For years I didn't even understand what the term "twice baked" meant when referring to twice baked potatoes, but I got a taste one day while dining out and I was determined to recreate the climax in my mouth - whatever it took! This recipe right here will change your life! It turned out sooo delicious and was very easy to warm up leftovers in the oven and microwave for the next few days.
Serves: 4 servings/people
Total Cooking Time: 1:45-2 hours (but it's so worth it)
4 russet potatoes
6 slices of premium bacon
1 lb large deveined, peeled and cleaned shrimp
1 teaspoon of Cajun spice/seasoning
1 teaspoon of salt
1 teaspoon fresh ground black pepper
1 cup of grated Cheddar cheese
2 tablespoons of cream cheese
6 tablespoons of softened butter or substitute
1/3 cup sour cream
4 tablespoons mayonnaise
Fresh chives, chopped green onions or any other garnishes
Preheat the oven at 450 degrees farenheight
Rub the potatoes with vegetable oil, prick them all over with forks and put them on a baking sheet or pirex dish
Bake the potatoes for 1 hour or until they are tender. Poke them to tell if they are tender enough. If the fork can't go through without force, keep baking
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp, or however you normally eat your bacon (roughly 7-9 minutes)
Put paper towel on a plate to dry the natural oil off the bacon then crumble or rip the bacon into small pieces
Pour out ALMOST all of the bacon grease from the skillet but leave approximately 3 tablespoons of grease in the skillet
Cut the shrimp into halves and thirds
Reheat the bacon grease over medium heat
Add shrimp, Cajun seasoning/spice, and a pinch of salt to the grease. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes. WARNING: shrimp cooks really quickly so do not overcook. Remove the shrimp as you see that they've gone from clear to a white-ish pink
When the potatoes are done, let them cool slightly
Cut off the top 1/3 of each potato and carefully scoop out the flesh (insides) of the potato into a big bowl. WARNING: don't rip the potatoes when scooping out the insides. Leave about 1/4-inch border of potato filling connected to the inside of the skin.
Scoop out the potato insides from the top 1/3 and add that to the bowl, then throw away the skins from the top 1/3 pieces
Mash the potato insides with the salt, black pepper, cream cheese, cheddar cheese, butter, sour cream and mayonnaise. Mash as creamy as possible.
After mashing the potatoes, add in the cooked shrimp and bacon and stir it around in the mashed potato mix with a spoon.
Stuff the potatoes skins back with the filling, loading any extra on top of the potatoes where the 1/3 potato would have been.
Place the potatoes back in the oven on the baking sheet or pirex dish and bake them for about 15 minutes - you should see a golden color in the potato filling
Remove the potatoes from the oven, sprinkle with the chives, chopped green onions or any other toppings and serve.