Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp
I got the idea from //fleurdelolly.blogspot.com/2018/03/twice-baked-potatoes-with-creole.html.
I added some to it, don’t be afraid to experiment.
4 potatoes.
olive oil.
kosher salt.
1/2 medium yellow onion, diced.
1 green bell pepper, seeded and diced.
2 ribs celery, diced.
A couple small mushrooms, sliced thin.
2 tsp. minced garlic.
2 tsp. Creole seasoning.
1 lb. small shrimp, peeled and deviened.
2 Tsp. sour cream.
1 cup finely shredded cheddar cheese.
Freshly ground black pepper.
Fresh chives, thinly sliced.
Wash potatoes then rub with olive oil and sprinkle kosher salt all over them. Place in
oven at 400. Bake for an hour or so until done. Remove from oven.
Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out
potato pulp. Place potato pulp in a bowl.
While potatoes are baking, prepare the filling.
Saute the bell pepper, onions and celery in a skillet until soft.
Add garlic and Creole seasoning and cook a couple minutes longer.
Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink
and opaque.
Remove skillet from heat. Add sour cream and cheese and stir to combine with the
shrimp and the vegetables.
Next, add potatoes and mix well.
Using a small spoon, carefully fill the reserved potato shells.
Place back into the oven for 5-7 minutes or so to completely reheat the potatoes.
Place on serving platter or individual plates, and top with freshly ground black
pepper and chives and bacon bits if you want.