- 1 twenty-eight ounce package Seapak Shrimp Poppers
- 8 large potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Cup vegetable oil
- 3 1/2 Cups Cheddar cheese, grated
- 1 Cup sour cream, for garnish
- 2 green onions, chopped, green parts only, for garnish
Bake Seapak® Shrimp Poppers according to package directions and keep warm.
Preheat oven to 375 degrees F. Line a baking tray with parchment paper and set aside.
Pierce the potatoes with a fork and microwave on high until soft, approximately 15 minutes. 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 creating a potato shell (save the inside of the potatoes for another use). Lightly salt and pepper the skins.
In a large saute pan, heat the oil to 360 degrees F. Place the potato shells face down in the oil and fry for 5 minutes each. Remove to drain on paper towels.
Place the potato shells on the parchment paper lined baking tray. Fill each potato shell with a thin layer of cheese. Top with shrimp, bacon and more cheese. 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.