Shrimp-Stuffed Baked Potatoes
Description
Try stuffing your baked potatoes with shrimp and a savory cheese sauce to change up traditional toppings.
Ingredients
•
4 medium baking potatoes
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2 cups milk, plus more as needed
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1/2 cup heavy cream
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4 tablespoons unsalted butter
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1 clove garlic, minced
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1/4 teaspoon salt, or to taste
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1/8 teaspoon ground black pepper, or to taste
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1/8 teaspoon ground nutmeg
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4 tablespoons all-purpose flour
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1 1/2 cups grated Gruyere cheese
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1/4 cup grated Parmesan cheese
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1 pound cooked shrimp, peeled and deveined
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1/4 cup freshly chopped parsley
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
2
Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
3
Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
4
Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
5
Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
6
To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.