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Directions

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.

PREHEAT oven to 400°.

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.

From Jenna G: Gorgonzola or blue cheese crumbles work great in this recipe instead of the cheddar cheese.

From Heather T: I like to sprinkle some chives on top as well. Yum!

From Daryl M: For a hispanic twist, add some chopped jalapeno (remove the seeds for less heat) when adding the shrimp. Top with some melted queso cheese dip just before serving. Ole!

From Jenna G: For an Italian take on this recipe, substitute parmesan cheese for the cheddar. Top each potato half with some heated pre-made alfredo sauce just before serving. Delish!

From Beth B: This makes a great side dish for 4 people or you can serve it as a main dish for 2 people.

From Debbie W: I use low-fat cheese and you can't even tell the difference!

From Chris T: To kick it up a notch add some crushed red pepper when you are stirring in the shrimp.

From Sheron B: For a great smokey flavor, I like to add pre-cooked bacon crumbles when I add the cheese.

Ingredients

1 package (12 oz) SeaPak® Shrimp Scampi - Butter and Garlic, frozen

2 large baking potatoes

3/4 cup shredded sharp Cheddar cheese

1/4 cup sour cream

Black pepper

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