Ingredients
2 large russet potatoes
12 large shrimp, peeled and deveined
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tablespoons butter
2 tablespoons cream cheese
¼ cup heavy cream
* 3 cloves garlic, minced
* ½ teaspoon paprika
* ½ teaspoon Cajun seasoning
* Salt and black pepper, to taste
* 1 tablespoon olive oil
* 2 tablespoons chopped green onions
* 1 small tomato, diced
Instructions
* Bake the potatoes: Preheat oven to 425°F (220°C). Wash and pierce potatoes with a fork. Rub with olive oil and salt. Bake for 50–60 minutes until tender.
* Prepare the shrimp: Season shrimp with paprika, Cajun seasoning, salt, and black pepper.
* Cook the shrimp: Heat butter in a skillet over medium-high heat. Add garlic and shrimp. Cook for 2–3 minutes per side until pink and fully cooked. Set aside.
* Make the cheese sauce: In a saucepan, melt butter and add cream cheese and heavy cream. Stir until smooth. Add mozzarella and cheddar cheese, stirring until melted and creamy.
* Prepare the potatoes: Slice each baked potato open and fluff the inside with a fork. Add butter, salt, and pepper.
* Stuff the potatoes: Add diced tomatoes and shrimp inside the potatoes. Pour the creamy cheese sauce over the filling
* Melt the cheese: Place the stuffed potatoes in the oven for 5–10 minutes until the cheese is bubbly and golden.
* Garnish and serve: Top with extra shrimp, melted cheese, and chopped green onions. Serve hot.
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