WIMM: Shrimp-stuffed Twice-baked Potatoes

"Look-uh thay-re!"  It's what Paula Deen says when she makes something ridiculously delicious and a little bit naughty in her kitchen. I giggle every time she says it!  It's an expression of supreme delight with her workmanship. Supreme excitement about getting to take the first bite!  And after I baked, mashed, chopped, sauteed, stuffed and assembled these most deluxe potatoes, it was nearly visceral..."Look-uh thay-re!"  I getcha, Paula. I getcha.

With this being the BIG game week, I'm sure y'all are making preparations to gather with friends or family around some of your favorite sinful dishes and dips to cheer on your team. I like both teams and both quarterbacks, so I don't have a dog in the fight.  {Regardless, I'm quite certain that the alter-Amy will rear her ugly head and shout and carry-on. After all, it is football.}  But I'm easily, always more excited about what to fix and serve and eat on Super Bowl Sunday.  And you can count on these delicious, rich, hearty, cheesey potatoes to please everyone from the gal who doesn't know a 'tight end' from an 'end zone' to the manliest super-fan fella.  I will be munching on these beauties on Super Bowl Sunday when I'm cheering for the Pat-iants.  If I can stand to wait that long...

SHRIMP-STUFFED TWICE-BAKED POTATOES

{Paula Deen, y'all}

4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork
Vegetable oil, to coat potatoes
4 slices bacon
1 pound large shrimp, peeled and deveined, tails removed
1 1/2 teaspoons Cajun seasoning or more to taste
1 teaspoon salt, plus a pinch
4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish
1 cup grated Cheddar
6 tablespoons butter, softened
1/3 cup sour cream
4 tablespoons mayonnaise
3/4 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.  Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.  While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.

Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.

When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.