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    Sep 24, 2016 Modified: Feb 27, 2020by Lyn Corinne Liner This post may contain affiliate links.

    Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes

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    Smoky, sweet, savory, and oh sooo scrumptious, these shrimp and smoked Gouda cheese stuffed baked potatoes hit the proverbial spot. A substantial meal-in-one, this easy gluten free shrimp recipe also makes an impressive date night side for a couple of sizzling steaks.

    Russet potatoes for Shrimp and Smoked Gouda Cheese Twice Baked Potatoes from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    Grocery Game Winner: Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes

    I always keep one eye darting around the grocery store or produce market for any sudden inspiration that could give me a whole new, delicious way to eat a staple food. It's a game I like to play when I'm finished gathering my goods for the day, but not yet ready to go stand in the checkout line. During play, I walk sloooowly down each aisle, looking for one exciting ingredient that I don't generally use in my regular monthly menu rotation.

    This week, I was looking for something a little out-of-my-ordinary to wake up russet potatoes. During a quick corner aisle eye sweep, I noticed a circular smoked Gouda cheese package in the upright cooler. Since my seafood market is right next door, I knew that fresh shrimp were on sale. So, my mind started to put the two together immediately into a rich sauce that would also feature the tender flesh of freshly baked russet potatoes. Yum de ya yum, I thought...

    Freshly picked garlic chives for Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes. | http:asprinklingofcayenne.com

    When I got home, I picked a few garlic chives from the backyard to pull the whole new recipe together.

    After the potatoes were baked and cooling, I whipped up an easy sauce with the caramelized 'trinity', shrimp, cheese, and chives. Then, I removed the flesh from the potatoes, added them to the sauce, and filled the potatoes with the yummy mixture. After a quick trip back into the oven, these restaurant-quality shrimp and smoked Gouda cheese stuffed baked potatoes were ready to be devoured. Yep, yum, and yay for grocery game recipe day...

    Close up of Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes. | https://asprinklingofcayenne.com

     

    Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes | https://asprinklingofcayenne.com

    Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes

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    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 4
    Author: A Sprinkling of Cayenne

    Ingredients

    • 4 medium russet potatoes
    • 4 tablespoons olive oil
    • 1 pound medium shrimp peeled and deveined
    • Shrimp Seasoning
    • ½ teaspoon black pepper
    • ½ teaspoon lemon zest
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • ½ teaspoon dried parsley flakes
    • Sauce Ingredients
    • 2 tablespoons butter
    • ¼ cup chopped onion
    • ¼ cup chopped green bell pepper
    • ¼ cup chopped celery
    • 1 tablespoon tapioca starch
    • 1 cup milk or half-n-half
    • 1 cup smoked Gouda cheese shredded
    • ¼ cup chopped chives
    • Chopped chive garnish optional

    Instructions

    • Preheat oven to 400 degrees F.
    • Season shrimp with spice and herb mixture. Cover and refrigerate.
    • Rinse and pat dry potatoes. Rub with olive oil. Use a paring knife or fork to poke several holes into each potato.
    • Roast potatoes on small baking sheet for 60 to 75 minutes.
    • Cool potatoes to the touch, and cut a large opening in the center of each potato.
    • Remove the flesh from the potato skin. Set aside.
    • Remove seasoned shrimp from refrigerator.
    • Make the sauce by browning the 'trinity' of onion, bell pepper, and celery in the butter.
    • Stir the tapioca starch into the browned 'trinity' until well-incorporated.
    • Pour the seasoned shrimp into the saucepan, cook for 1 minute.
    • Add the half-n-half and chopped chives.
    • Melt the shredded smoked Gouda cheese into the sauce.
    • Fold in the potato flesh, and stir until combined.
    • Fill each potato skin with the stuffing.
    • Bake for 15 to 20 minutes, or until browned lightly on top.
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