2 large Idaho baking potatoes
2 tablespoons extra virgin olive oil
1/2 pound cooked cocktail shrimp, finely chopped
4 tablespoons green onions, minced
3/4 stick salted butter, melted
1/2 cup sharp Cheddar cheese, shredded at room temp
1/2 cup sour cream, to taste
2 teaspoons Cajun seasoning or seasoned salt
2 tablespoons real bacon or imitation bacon bits
First, wash and dry the two potatoes.
Then, after greasing them with the extra virgin olive oil and wrapping them in aluminum foil, bake them in a 425-degree oven until an ice pick easily pierces the potatoes all the way through (about 50 minutes or so).
While the tats are baking, finely chop the shrimp and the green part of the green onions and set them aside momentarily.
Then when the potatoes come out of the oven, and when they get just cool enough to handle, slice them lengthwise into 4 halves and, with a tablespoon or a melon baller, scoop out the center flesh, leaving 4 quarter-inch shells intact. Put the shells off to the side for a while and begin working on the potato stuffing.
In a medium size Pyrex bowl, mash up the potato flesh (it’s okay to leave a few small lumps behind for identity purposes) and add to it the shrimp, green onions, melted butter, cheese, sour cream, Cajun seasoning, and bacon bits. At this point, blend and fold and mix everything together until totally uniform.
Finally, using a tablespoon once again, stuff the potato shells with the “doctored up” potato stuffing . . .mounding them up high, almost to the point of overstuffing them.
Then when you have the 4 halves packed firmly, place them back into a 350-degree oven and “re-bake” them for an additional 20 minutes.
When it’s time to eat, serve the stuffed spuds piping hot alongside your steaks!