- 1 large Russet baking potatoes
- 1 1/2tablespoon olive oil, divided
- 2tablespoon butter
- 1/2teaspoon sea salt and ground black pepper, divided
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1pound medium or large shrimp, peeled and deveined
- 1 1/2teaspoon Old Bay seasoning*
- 3/4cup sour cream
- 1/3cup shredded cheddar cheese
- 1pint grape tomatoes, cut in half
- 2 ear of corn, shucked and kernels removed
- 1 cucumber peeled and diced
- 1/4cup fresh basil, torn into bite sized pieces
- 2tablespoon red wine vinegar
* I like to use 1 tablespoon olive oil and 1 tablespoon butter to saute the onions, garlic and shrimp.
**I like to bake the potatoes but if I am short on time, microwaving is the way to go. They do not need to be seasoned but still prick them a few times with a fork. Cook them in a microwave oven on HIGH for 7-10 minutes or until tender when pricked with a fork. Remove from oven and let cool slightly. This method would have your dinner on the table in under 35 minutes.
You can use as little as 1/2 pound of shrimp is this recipe, making it very economical for a seafood entree.
If you find it easier to cut each potato in half lengthwise and scoop out the inside this way and re stuff with filling, by all means use this method. Each serving would then be two halves.
My youngest is not a big seafood fan but she loves baked potatoes. I bake her one, scoop out the inside, mix it with some sour cream and melt some cheddar cheese on top and she is one happy camper.