Cheesy Shrimp Potato Skins
1 28 oz package SeaPak® Shrimp Poppers
8 large baking potatoes
Freshly ground black pepper
6 slices bacon, cooked crisp and crumbled
1 cup vegetable oil
3 1⁄2 cups grated cheddar cheese
1 cup sour cream
2 green onions, chopped (green parts only)
Bake SeaPak® Shrimp Poppers according to package directions and keep warm.
Preheat oven to 375ºF.
Line a baking tray with parchment paper and set aside.
Pierce the potatoes with a fork and microwave on high until soft (approximately 15 minutes).
Cut the potatoes in half vertically and scoop the inside out of all twelve pieces, leaving a 1/4-inch thickness of the potato inside the skin and creating a potato shell (save the inside of the potatoes for another use).
Lightly salt and pepper the skins.
In a large sauté pan, heat the oil to 360ºF.
Place the potato shells face down in the oil and fry for 5 minutes each.
Remove to drain on paper towels.
Place the potato shells on the parchment paper lined baking tray.
Fill each potato shell with a thin layer of cheese.
Top with shrimp, bacon and more cheese.
Bake just until the cheese has melted (approximately 5 to 7 minutes).
Serve hot with a dollop of sour cream and a sprinkling of green onions.