- 6 slices bacon
- 1 1/2 pounds baby potatoes
- 1 tablespoon vegetable oil
- salt and ground black pepper to taste
- 3 tablespoons butter, melted
- 3 tablespoons mascarpone cheese
- 3 green onions, finely chopped
- 3 tablespoons shredded Cheddar cheese
- 1/2 pound shrimp, peeled and deveined
- 1 pinch Creole seasoning, or to taste
- Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
- Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
- Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
- Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
- Season shrimp with Creole seasoning; transfer to a grill pan.
- Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.
05/23/2018
recipepes.com
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