Brief Summary
This video demonstrates how to make twice-baked potatoes with a shrimp scampi topping. It covers preparing the potatoes, making a garlic butter sauce with chicken bouillon, creating a potato filling with sour cream, cream cheese, cilantro, jalapeno, and seasonings, and then broiling the potatoes with shrimp and the scampi mixture.
- Preparing potatoes with olive oil and sea salt and baking them.
- Making garlic butter sauce with chicken bouillon.
- Creating potato filling with sour cream, cream cheese, cilantro, jalapeno, and seasonings.
- Broiling the potatoes with shrimp and scampi mixture.
Preparing and Baking the Potatoes
First, the potatoes are rinsed, scrubbed, and patted dry. Then, holes are poked in them using a fork. The oven is preheated to 350 degrees. The potatoes are coated with olive oil, seasoned generously with coarse sea salt, and baked for about an hour and 20 to an hour and 30 minutes, depending on how cold they are when they go into the oven.
Making the Garlic Butter Scampi Sauce
A stick of butter is melted in a pan. A whole clove of garlic is smashed to make the skin easily removable, then minced into small pieces. The minced garlic is cooked in the butter for about 3 or 4 minutes. Instead of wine or chicken broth, a tablespoon of chicken bouillon and half a cup of water are added to the butter and garlic. This mixture is brought to a simmer and cooked for about five more minutes before the heat is turned off.
Preparing the Potato Filling
The baked potatoes are sliced in the middle and squished slightly to make scooping out the filling easier. The majority of the potato filling is scooped out and added to a bowl. Sour cream, softened cream cheese, cilantro, jalapeno, ranch seasoning, Cajun or Creole seasoning, and black pepper are added to the potatoes. A little bit of the scampi sauce is also mixed in.
Assembling and Broiling the Twice-Baked Potatoes
The potato skins are filled with the potato mixture. Peeled shrimp are placed on top of the potato filling (five per potato). The scampi mixture is spooned over the shrimp. The potatoes are then broiled on high until the shrimp are cooked thoroughly and have a nice charred color.
