Shrimp-Stuffed Twice-Baked Potatoes - Paula Deen
Shrimp-stuffed, twice-baked potatoes with sour cream and Parmesan—quick and easy for a delicious meal. Perfect for any gathering!
Ingredients
- 4 (about 3 1/2 pounds) large russet potatoes
- 1 tablespoon Butter
- 1 tablespoon extra virgin olive oil
- 2 clove s garlic
- 8 ounces uncooked shrimp
- 3/4 cup Sour cream
- 3 green onions
- salt and freshly ground pepper
- 4 ounces Parmesan cheese
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