Twice Baked Potatoes and Shrimp Skewers
Potatoes are so much better when you stuff them and bake them again! Pair them with meaty and savoury shrimp for a macro-friendly dinner.
Servings: 2
Ingredients
- 600 g shell on shrimp
- 2 potatoes
- 2 slices of American cheese
- 2 tbsp kewpie mayonnaise
- 2 tbsp garlic powder
- 2 tbsp powdered ranch
- 1 tbsp oil
- Lemon juice, salt and pepper to taste
- 1 head broccoli
Instructions
- Scrub potatoes well. Rub the skins with oil and salt, and bake in the oven at 180C/350F for an hour or until tender.
- Once cool enough to handle, cut the top off the potatoes and dig out the flesh.
- Mash the potato insides, and mix in the seasonings (except lemon juice). Stuff them back into the potato skins. Everything up to here can be made in advance.
- Top each stuffed potato with a half-slice of cheese and bake again at 180C/350F for 20 minutes, or until the cheese is browned.
- Remove the heads, and cut along the back of each shrimp. Devein, then skewer the shrimp. Coat them in oil, salt, and pepper.
- Wash and cut the vegetables, and reserve.
- Get a pan on high heat. Sear shrimp on both sides, then stir fry vegetables in the same pan.
- Squeeze lemon juice over the shrimp. Assemble and serve.
Notes
Save the heads and keep them in the freezer! They add tons of flavour to soups and broths.