Shrimp & Bleu Cheese Twice Baked Potato

Ingredients:

• 4 large russet/baking potatoes 
• 1.5 lb of large shrimp (de-shelled & deveined) 
• 8 oz of bleu cheese
• 1/2 stick of unsalted butter (room temp)
• 1/2 stick of cream cheese (room temp) 
• Salt, pepper & garlic powder (to taste) 
• Green onion for garnish (optional)

• 1/2 cup of ketchup
  
• 1 lemon (juiced)
  
• About 1 tsp of Worcestershire sauce
  
• 2 tsp of Silver Spring Extra-Hot Prepared Horseradish

Directions:

1. Preheat oven or air fryer to 400°.
   
2. Scrub potatoes clean and poke with a fork on all sides.
   
3. Drizzle with a little oil and season potato generously with salt.
   
4. Bake/air fry for about 45 minutes or until the potatoes are soft to the touch and easy to pierce with a fork.
   
5. Cut top of potato off and scoop out inside. Season shrimp and sear on each side for a few minutes. Set a few shrimp aside to top the potatoes and chop up the rest.
   
6. In a bowl, combine insides of potatoes, butter, cream cheese, shrimp, seasonings, and bleu cheese.
   
7. Stuff potatoes with mixture and then top with more bleu cheese crumbles.
   
8. Bake/air fry on 400° for an additional 5 minutes until the cheese begins to slightly brown.
   
9. Prepare your cocktail sauce by combining ketchup, lemon juice, Worcestershire sauce & Silver Spring Extra Hot Prepared Horseradish.
10. Top potatoes with remaining shrimp, add a few crumbles of bleu cheese, garnish with green onions and serve.