Ingredients
4
4 servings
- •4 medium baking potatoes
- •2 cups milk, plus more as needed
- •½ cup heavy cream
- •4 tablespoons unsalted butter
- •1 clove garlic, minced
- •¼ teaspoon salt, or to taste
- •⅛ teaspoon ground black pepper, or to taste
- •⅛ teaspoon ground nutmeg
- •4 tablespoons all-purpose flour
- •1 ½ cups grated Gruyere cheese
- •¼ cup grated Parmesan cheese
- •1 pound cooked shrimp, peeled and deveined
- •¼ cup freshly chopped parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
- Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
- Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
- Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
- Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
- To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.
Nutritional Facts
Per 4 servings
- Calories: 762
- Carbohydrate: 51g
- Fat: 41g
- Fiber: 5g
- Protein: 48g
- Sugar: 8g
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