Ingredients:

  • 4 large Russet potatoes (approx. 1120g)
  • 4 tbsp unsalted butter, softened (57g)
  • 1/2 cup sour cream (120ml)
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/2 tsp garlic powder (3g)
  • Salt to taste
  • black pepper to taste
  • 1 lb large shrimp, peeled and deveined (450g)
  • 2 tbsp unsalted butter (28g)
  • 1 tbsp olive oil (15ml)
  • 3 cloves garlic, minced (9g)
  • 1 tsp smoked paprika (2g)
  • 1/2 tsp crushed red pepper flakes (1g)
  • 4 slices cooked bacon, crumbled (20g)
  • 2 tbsp fresh chives, thinly sliced (8g)
  • 1 cup steamed broccoli florets (150g)

Instructions:

  1. Scrub the potatoes clean and prick them 5–6 times with a fork to let steam escape.
  2. Microwave potatoes on high for 7–10 minutes, flipping halfway, until a knife slides into the center with zero resistance.
  3. Slice each potato down the center. Scoop the insides into a bowl and mash with butter, sour cream, garlic powder, and half the cheddar cheese until velvety and smooth.
  4. Pat shrimp completely dry with paper towels. Toss with smoked paprika, red pepper flakes, salt, and pepper.
  5. Heat olive oil and 2 tbsp butter in a skillet over medium-high heat until the butter foams.
  6. Add shrimp in a single layer. Cook for 2 minutes without moving them to form a golden crust, then flip and cook for another 1–2 minutes until opaque pink.
  7. Stir in minced garlic during the last 30 seconds of cooking.
  8. Spoon the creamy potato mixture into the hollowed-out potato skins or into deep bowls.
  9. Top with steamed broccoli and the remaining shredded cheddar cheese.
  10. Pile the seared garlic shrimp on top and garnish with crumbled bacon and sliced chives.