6 large Idaho potatoes or I used smaller yukon gold potatoes but they don’t hold up as well
Vegetable oil for coating
1 stick 1/2 cup butter, at room temperature
1 cup sour cream
1 lb shrimp sauteed and peeled
8 ounces grated Cheddar plus more for sprinkling
1/4 cup green onion diced
salt and pepper to taste
Preheat the oven to 350 degrees.
Cover a baking sheet with aluminium foil .
Begin by washing the potatoes, drying them and gently pricking them with a fork on the edges .
Coat each potato with oil , place on the prepared baking sheet and bake for about 1 hour.
Remove the potatoes from the oven and slice the highest third off of every potato.
Gently scoop out the potato and place during a large bowl.
Place the butter within the bowl. employing a mixer on high, mix together, then add the soured cream and green onions and salt and pepper to taste.
Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold within the chopped shrimp and cheese into the mixture.
Gently stuff the mixture back to the potato shells, ensuring to not break them. Pile the mixture as high as you’ll on top of the potato shells.
Top each potato with an entire shrimp and sprinkle each potato with more cheese.
Bake within the oven until browned on top, 20 to 25 minutes.