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Twice Baked Shrimp Scampi Potatoes

3 servings



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Ingredients:



  • 12 ounce package Contessa Shrimp Scampi




  • 2 tablespoons basil, shredded




  • 2 large Russet potatoes, baked




  • 2 tablespoons butter




  • 1/2 teaspoon fresh rosemary




  • 4 tablespoons ricotta cheese




  • 1/4 cup diced red onions




  • 2 ounces sliced mushrooms, stems discarded




  • 1 tablespoon olive oil




  • 3/4 teaspoon crushed red pepper flakes




  • 3-4 sprigs Italian flat leaf parsley stemmed




Steps:



  • Preheat oven to 450°F.




  • Bake potatoes for 40 to 60 minutes.




  • Prepare Contessa Shrimp Scampi, per instructions on package, stirring in 1 tablespoon basil.




  • Make a deep slit on one flat side of each baked potato. Scoop out inside of potato into a bowl, leaving a 1/4″ thick potato shell. Set aside.




  • Add rosemary, ricotta cheese and 1 tablespoon butter to potato mixture in bowl and mix until blended, but still chunky.




  • Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add onion and mushrooms and sautee until onions are translucent and mushrooms browned.




  • Add crushed red pepper flakes. Add to the potato mixture along with half of the Contessa Shrimp Scampi.




  • Gently fill potato shells with mixture. Place potatoes on a large baking sheet. Bake at 450°F until tops are browned and potatoes are hot, about 8 to 10 minutes.




  • Remove from oven and top each potato with remaining Contessa Shrimp Scampi. Garnish with parsley and remaining basil.