Shrimp-Stuffed Twice-Baked Potatoes
1 12 oz package SeaPak® Shrimp Scampi, frozen
2 large baking potatoes
3/4 cup shredded sharp cheddar cheese
1/4 cup sour cream
Preheat oven to 400°F.
Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked.
Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet.
Sauté shrimp in a large skillet over medium heat for 6 to 7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside.
Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste.
Scoop potato and shrimp mixture into 4 potato skin shells.
Bake filled shells for 10 to 15 minutes until thoroughly heated.