Recipe Instructions:
Ingredients
4 large baking potatoes , (about 3/4 lb / 340g each), scrubbed
1 tbsp olive oil , plus 4 tsp more for drizzling
2 large cloves garlic , minced
1 lb. (450g) unpeeled shrimp , peeled and deveined (approximately 2/3 lb / 300g peeled shrimp)
2/3 cups plain yogurt
1/2 cup crumbled feta cheese , approximately 4 oz / 113g
1/4 cup chopped pitted black olives
1/4 cup fresh dill , or 2 tbsp dried dill
1/2 tsp salt , or to taste
1/2 tsp black pepper , or to taste
Instructions
Preheat the oven to 375°F (190°C). Place the potatoes on a baking sheet and pierce each one a few times with a fork. Bake for about 1 hour 10 minutes or until tender.
Heat the oil in a skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Arrange the shrimp in a single layer and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through. Roughly chop the cooked shrimp and transfer to a medium bowl.
Stir in the yogurt, feta cheese, olives, dill, salt, and pepper.
When the potatoes are ready and cool enough to handle, slice the top third off each potato lengthwise. Reserve the tops. Scoop out most of the potatoes into another medium bowl leaving enough potato in the skin so the shells stay together. Scoop the insides of the cut-off top sections into the bowl as well discarding the skins.
Use a potato masher or a fork to mash the potatoes. Stir in the prepared shrimp mixture.
Place the potato shells in a large baking dish and stuff with the mashed potato and shrimp mixture, mounding it with a spoon. Drizzle each potato with 1 teaspoon olive oil. Bake for 15 minutes more, or until the stuffing is hot
