Nordic Shrimp-Stuffed Potatoes

You'll never go back to serving regular baked potatoes again.

12 small

each about 3 inches long potatoes

1 tbsp

vegetable oil

3 oz

shallot, and chive flavoured fresh cheese

1/4 cup

15% or 35% cream

1/2 lb

thawed and patted dry frozen nordic shrimp

1/4 cup

cut into small dice celery

2 tbsp

finely chopped chives

zest finely grated lemon

smoked paprika, for serving

chervil leaves, for serving

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
On the baking sheet, coat the potatoes with the oil. Season with salt. Bake for 30 minutes or until tender when tested with the tip of a knife, turning over twice during cooking.
Meanwhile, combine the fresh cheese with the cream until smooth. Add the shrimp, celery and chives. Season with salt and pepper.
With a small knife, make a long incision in the centre of each potato without going all the way through. Press down on the potatoes with a fork to lightly smash them. Place on a serving dish.
The shrimp mixture over the potatoes. Garnish with the lemon zest, smoked paprika and chervil.