Ingredients

Medium russet potatoes 3 (halved)

Shrimp 1lb

Garlic powder 1/2 teaspoon 

Chicken soup base powder 1 teaspoon

Pepper 1/8 teaspoon 

Sugar 1 teaspoon 

Olive oil 1-2 tablespoons

Salt 

Pepper 

Garlic 4 cloves

Shallot 2 

Thinly sliced Scallions 2 stalks

Minced Parsley 1 tablespoon 

Mozzarellas or Monterey Jack cheese  2 cups 

Powder Parmesan cheese 1/3 cup

Getting the potatoes ready

• Thoroughly wash 3 russet potatoes and cut them in half length wise. Make sure to leave the skin on. 

• Fill the bottom sauce pan with~ 2L of water. Bring it to boil then place potatoes inside & close the lid. 

• Steam for ~25-30 mins until cooked. You can check the doneness by piercing it with a fork. If it goes through easily then it’s cooked. Remove the potatoes from steamer and let it cool down.

Marinate the shrimp

• Clean and devein 1 pound of shrimp. Roughly chop it into big chunks for more texture. 

• Season with 1/2 teaspoon garlic powder, 1 teaspoon chicken powder, 1 teaspoon of sugar and 1/8 teaspoon pepper. Mix to combine all the ingredients together and let it marinate for 15 minutes. 

Make the filling

• Add 1 tablespoon of olive oil into a preheated pan. Sauté shallots for 15-20 seconds. Add garlic and stirfry until fragrant and golden brown. Add the marinated shrimp and sauté until there's no clumps and shrimp go from translucent to opaque. 

• You can drizzle a little oil along the side of the pan if it's too dry. Do a taste test and adjust according to your taste with extra chicken powder, salt & pepper. Toss in thinly spliced scallions at the end and transfer the sautéed shrimp to a bowl. 

• Scoop out the inside of potatoes onto a bowl. Season it with a pinch of salt. Use a spoon to roughly mix & mash. Add mashed potato into the sautéed shrimp.

• Make sure to drain the sautéed shrimp before mixing if it's too wet. Finally, add 2 tablespoons of mayonnaise then mix to combine everything together. 

• Stuff the potato bowls with the shrimp filling. Top with Mozzarella or Montery Jack or both. :) Sprinkle with powder parmesan cheese and we’re all set! 

For storage

• Wrap each stuff potato with sran wrap. These are perfect prep meal for a quick bite when you don’t have time to cook or sit down to eat. It can last up to a few months inside a freezer. Simply defrost & bake ~15-20 mins to eat. 

The baking

• To eat immediately prior to storing, preheat the oven to 450ºF then bake for ~15-20 mins until golden brown. A regular toaster for bread will work just as well for about the same cooking time. To finish sprinkle a little bit of parsley for some freshness. 

***The amount of seasoning can vary depending on the size of potatoes you use and personal preference. So make sure to do a taste test during the sautée and making the filling.