Cheesy Shrimp-Stuffed, Twice-Baked Potatoes

Ingredients and Weight:

For the Potatoes: * 8 large russet potatoes (about 3 pounds total)

For the Shrimp Filling: * 1 pound large shrimp, peeled and deveined * 1/2 cup diced onion * 1/2 cup diced celery * 1/2 cup diced green bell pepper * 2 cloves garlic, minced * 1/4 cup melted butter * 1/4 cup dry white wine (optional) * 1/2 cup bread crumbs * 1/2 cup grated Parmesan cheese * 1/4 cup chopped fresh parsley * 1/4 teaspoon Old Bay seasoning * 1/4 teaspoon salt * 1/4 teaspoon black pepper

For the Cheese Sauce: * 1/2 cup butter * 1/2 cup all-purpose flour * 2 cups milk * 1 cup shredded sharp cheddar cheese * 1/2 cup shredded Monterey Jack cheese * 1/4 teaspoon salt * 1/4 teaspoon black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 90 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and prick with a fork.
3. Bake potatoes for 60 minutes, or until tender.
4. While potatoes are baking, melt butter in a large skillet over medium heat.
5. Add shrimp, onion, celery, green bell pepper, and garlic to skillet. Sauté until shrimp is pink and opaque, about 5 minutes.
6. Add white wine (if using) and cook for 1 minute more.
7. Stir in bread crumbs, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper.
8. Remove potatoes from oven and cut each one in half lengthwise.
9. Scoop out the potato flesh into a large bowl, leaving a thin shell.
10. Mash potato flesh with milk, butter, salt, and pepper.
11. Make a well in the center of the mashed potatoes and add the shrimp filling. Mix until combined.
12. Spoon the potato mixture back into the potato shells.
13. To make the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
14. Gradually whisk in milk until smooth. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
15. Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted.
16. Pour cheese sauce over the stuffed potatoes and sprinkle with additional Parmesan cheese.
17. Return to oven and bake for 30 minutes, or until heated through and cheese sauce is golden brown.

Nutritional Information:

• Serving size: One potato half
• Calories: 350
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 25 grams

Dish Characteristics:

• Creamy and cheesy
• Savory shrimp filling
• Golden brown crust
• Perfect for special occasions or everyday meals

User Comments:

• "These twice-baked potatoes were absolutely delicious! The shrimp filling was flavorful and juicy, and the cheese sauce was rich and creamy."
• "I've never made twice-baked potatoes before, but this recipe was easy to follow and the results were amazing."
• "The perfect dish for a party or a cozy night in."
• "The shrimp filling added a great twist to classic twice-baked potatoes."
• "Highly recommend these for seafood lovers!"

Special Precautions and Tips:

• Be careful not to overbake the potatoes, as they will become dry and tough.
• If you don't have dry white wine on hand, you can substitute it with chicken broth or vegetable broth.
• To make ahead, prepare the potatoes and shrimp filling up to 24 hours in advance. Cover and refrigerate. When ready to serve, assemble the potatoes and bake as directed.