Makes 2. Difficulty
1/4 lb. 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 the oven to 400°F. Rinse the potato and place in the 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 the shrimp and sauté until pink and opaque, about 4 minutes. Season with salt and freshly ground black pepper. Coarsely chop.
When potato is done, slice in half lengthwise and scoop out the insides, leaving the outer skin intact. Place the "meat" of the potato in a bowl and mash, add remaining tablespoon butter, buttermilk, chives and crème fraîche, mixing until thoroughly combined. Stir in the chopped shrimp. Adjust seasonings to taste with salt and freshly ground black pepper. Top each potato half with grated cheese and place under the broiler for about 1-2 minutes or until the cheese melts. Serve immediately.