A delightful twist on stuffed potatoes, combining tender shrimp, creamy cheese, and fresh broccoli for a satisfying meal.
Preheat your oven to 400°F.
Preheating ensures even cooking and the perfect texture for your potatoes.
Wash the potatoes thoroughly, prick them with a fork, and bake them in the oven for about an hour or until tender.
Pricking the potatoes allows steam to escape, preventing them from bursting.
In a skillet, heat the olive oil over medium heat.
Using medium heat prevents the oil from burning, maintaining its flavor.
Add the chopped onion to the skillet and sauté for 5-7 minutes until golden.
Stir occasionally to ensure even cooking and prevent sticking.
Add minced garlic and broccoli florets to the skillet, cooking for 1 minute.
Adding garlic later prevents it from burning and becoming bitter.
Pour in 1/4 cup of water, cover, and steam for 2-3 minutes until the broccoli is crisp-tender. Drain any excess water.
Steaming preserves the broccoli's vibrant color and nutrients.
Halve the baked potatoes lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Mash the potato flesh and mix it with the broccoli mixture, shrimp, sour cream, salt, and pepper.
Mix gently to maintain a chunky texture for the filling.
Fill the potato shells with the mixture and place them in a buttered baking dish.
Pack the filling firmly to ensure it stays in place during baking.
Sprinkle the tops with parmesan cheese and dot with butter.
The butter helps the cheese melt evenly and adds a golden finish.
Bake in the oven for 15-20 minutes until heated through and golden on top.
Keep an eye on the potatoes to prevent over-browning.
Serve the stuffed potatoes warm and enjoy!
Garnish with fresh herbs like parsley for an added touch of color and flavor.
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