Equipment
Ingredients
Produce
- 4 russet potatoes
- 200 g cremini mushrooms, sliced
- 1 shallot, finely diced
- 2 garlic, minced
- 10 g fresh chives, finely chopped
Seafood
- 300 g shrimp, peeled, deveined, chopped into bite-sized pieces
Dairy & Pantry
- 15 ml olive oil
- 30 g unsalted butter
- 60 ml dry sherry
- 150 ml heavy cream
- 50 g parmesan cheese, freshly grated
- 5 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 200 C / 400 F. Scrub the russet potatoes, pat them dry, and rub evenly with the olive oil and a pinch of the kosher salt. Prick each potato several times with a fork.
Place the seasoned potatoes on a baking sheet and bake for 60 minutes, or until the skins are crisp and a knife slides easily into the center.
Remove the potatoes from the oven and let them cool slightly. Slice them in half lengthwise and use a spoon to scoop out the flesh into a mixing bowl, leaving a sturdy outer shell intact. Reserve the scooped flesh.
While the potatoes are baking or cooling, melt the unsalted butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and saute until deeply golden brown.
Lower the heat to medium. Add the finely diced shallot, minced garlic, and chopped shrimp. Saute just until the shrimp turns opaque and pink, reaching an internal temperature of 74 C / 165 F.
Pour the dry sherry into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half.
Stir in the heavy cream and about half of the reserved potato flesh. Mash the potato into the sauce as it simmers to thicken the mixture. Season with the remaining kosher salt and black pepper.
Arrange the hollowed potato shells on the baking sheet. Spoon the creamy shrimp and mushroom mixture generously into each shell, filling them to the top. Sprinkle evenly with the freshly grated parmesan cheese.
Return the stuffed potatoes to the oven and broil or bake at 200 C / 400 F until the cheese is completely melted, bubbly, and golden brown on top.
Remove from the oven, garnish with the finely chopped fresh chives, and serve immediately.
Chef's Notes
- For the best texture, ensure your shrimp are patted completely dry with paper towels before adding them to the hot pan. This allows them to sear slightly rather than steaming in their own residual moisture.
- Do not discard the extra scooped-out potato flesh. Mashing a portion of it into the cream sauce acts as a perfect natural thickener, utilizing the potato starches.
- Dry sherry provides a classic, nutty French flavor profile, but a dry white wine like Sauvignon Blanc or a splash of Cognac can be substituted if sherry is unavailable.
- Baking the potatoes directly on the oven rack (rather than wrapped in foil) allows moisture to escape through the punctured holes, creating a much fluffier interior that perfectly absorbs the rich seafood sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175 C / 350 F oven for 15-20 minutes until thoroughly warmed. Microwaving may cause the delicate cream sauce to separate.
