Britomom's Twice-Baked Shrimp Potatoes

These are beyond divine and yet are sinful. They defy words. And they're really easy to make. Enjoy!

• 6 large Idaho potatoes
• Vegetable oil, for coating
• 8 TBSP butter
• 2 C grated cheddar, plus a little more for sprinkling
• 2 C grated Montery Jack
• 2 C sour cream
• 1 lb shrimp, peeled & sauteed in butter (you could add a little garlic, too)
• salt and pepper to taste
• paprika (to taste or aesthetic enjoyment)

Preheat oven to 350 degrees.

Wash & dry potatoes, then gently prick with a fork on the sides. Coat each potato with vegetable oil & bake for about an hour.

Put the butter in a generous-sized bowl. Once potatoes are baked, cut a generous opening in the top of each & carefully scoop out potato with a spoon, putting the potato innards into the bowl w/ butter. (It's easiest to remove potato when hot, but it also hurts to hold a hot potato, so have oven mitts handy!) With a ricer or masher (or mixer, but ricers or mashers are better because mixers can make the potatoes a tad too starchy), mix the potatoes & butter with sour cream, salt & pepper. Fold the shrimp and both cheeses into the mixture.

Carefully re-stuff potatoes with as much mixture as you can.* Sprinkle each potato with cheese & paprika. Bake in the oven for about 20-30 minutes - until fully re-heated & a bit browned on top.

* There will be extra mixture left over. Which is soooo divine leftover. So don't throw it away!