SHRIMP BOIL TWICE BAKED POTATO

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POTATOES

• Scrub the potatoes. Using a fork or a sharp knife, pierce a few holes in each potato. Place the potatoes onto a microwave-safe plate.
• Microwave the potatoes on full power for 5-10 minutes*, depending on the size of the potatoes. The centers should be soft. Carefully remove the potatoes from the microwave. Set aside.

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SHRIMP BOIL

• Line a sheet pan with parchment paper.
• To a large bowl, add butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix to combine.
• Pour the shrimp mixture onto the lined sheet pan. Bake for 12-15 minutes, or until the shrimp are opaque. Remove from the oven and set aside.

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ASSEMBLY

• Line a second sheet pan with parchment paper.
• Using a sharp knife, carefully slice the tops off of each potato.
• Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
• Brush each potato with oil and sprinkle with salt.
• To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
• Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
• Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
• Garnish with parsley and a squeeze of fresh lemon juice.

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