Makes 2 servings. Difficulty
1/4 pound shrimp, peeled and deveined 2 Tablespoon unsalted butter, divided Salt and freshly ground black pepper 1 large russet potato 2 Tablespoons buttermilk 1-1/2 Tablespoons chives, minced 2 Tablespoons crème fraîche 1/4 cup cheddar cheese, grated
Preheat oven to 400°F.
Rinse potato and place in oven. Bake for 1 hour or until tender. Remove and let cool briefly.
Meanwhile, in a medium skillet, heat 1 tablespoon butter over medium-high heat. Add shrimp and sauté until pink and opaque, about 4 minutes. Season with salt and freshly ground black pepper.
When potato is done, slice in half lengthwise and scoop out inside, leaving outer skin intact.
Place "meat" of potato in a bowl and mash. Add remaining tablespoon butter, buttermilk, chives and crème fraîche, mixing until thoroughly combined. Stir in chopped shrimp. Adjust seasonings to taste with salt and freshly ground black pepper.
Top each potato half with grated cheese and place under broiler for about 1-2 minutes or until cheese melts. Serve immediately.