Ingredients
| 1 pk. | 28 Oz Seapak® Shrimp Poppers |
|---|---|
| 8 Unit | Large Baking Potatoes |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
| 6 Slice | Bacon, Cooked Crisp And Crumbled |
| 1 C | Vegetable Oil |
| 3 1/2 C | Grated Cheddar Cheese |
| 1 C | Sour Cream |
| 2 Unit | Green Onions, Chopped (green Parts Only) |
Directions
1 |
Bake SeaPak® Shrimp Poppers according to package directions and keep warm. |
|---|---|
2 |
Preheat oven to 375ºF |
3 |
Line a baking tray with parchment paper and set aside. |
4 |
Pierce the potatoes with a fork and microwave on high until soft (approximately 15 minutes). |
5 |
Cut the potatoes in half vertically and scoop the inside out of all twelve pieces, leaving a 1/4-inch thickness of the potato inside the skin and creating a potato shell (save the inside of the potatoes for another use). |
6 |
Lightly salt and pepper the skins. |
7 |
In a large sauté pan, heat the oil to 360ºF. |
8 |
Place the potato shells face down in the oil and fry for 5 minutes each. |
9 |
Fill each potato shell with a thin layer of cheese. |
10 |
Bake just until the cheese has melted (approximately 5 to 7 minutes). Serve hot with a dollop of sour cream and a sprinkling of green onions. |
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