Name: Shrimp-Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Baking potatoes - 4 medium; Milk, plus more as needed - 2 cups; Heavy cream - ½ cup; Unsalted butter - 4 tablespoons; Garlic, minced - 1 clove; Salt, or to taste - ¼ teaspoon; Ground black pepper, or to taste - ⅛ teaspoon; Ground nutmeg - ⅛ teaspoon; All-purpose flour - 4 tablespoons; Grated Gruyere cheese - 1 ½ cups; Grated Parmesan cheese - ¼ cup; Cooked shrimp, peeled and deveined - 1 pound; Freshly chopped parsley - ¼ cup

Ingredients for - Shrimp-Stuffed Baked Potatoes

1. Baking potatoes 4 medium

2. Milk, plus more as needed 2 cups

3. Heavy cream ½ cup

4. Unsalted butter 4 tablespoons

5. Garlic, minced 1 clove

6. Salt, or to taste ¼ teaspoon

7. Ground black pepper, or to taste ⅛ teaspoon

8. Ground nutmeg ⅛ teaspoon

9. All-purpose flour 4 tablespoons

10. Grated Gruyere cheese 1 ½ cups

11. Grated Parmesan cheese ¼ cup

12. Cooked shrimp, peeled and deveined 1 pound

13. Freshly chopped parsley ¼ cup

How to cook deliciously - Shrimp-Stuffed Baked Potatoes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.

2 . Stage

Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.

3 . Stage

Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.

4 . Stage

Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.

5 . Stage

Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.

6 . Stage

To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.