- This topic has 45 replies, 1 voice, and was last updated June 24, 2003 at 10:57 pm by .
- June 24, 2003 at 10:57 pm #250954
I make these and cryo-vac them, dh takes then takes them for meals on the truck. They’re really good, and ooey gooey cheezy, yum! I also saute the shrimp in garlic and fat free margarine and add. Also, I use the small salad shrimp, it distributes all thru the potatoes. I make mashed potatoes, garlic and cheddar mashed, hash browns, baked potatoes, potato soup, etc. I use my FoodSaver and freeze them all in single or double servings, haven’t had any problems with any of the frozen potatoes. Mary Shrimp Stuffed Potatoes 6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterrey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed
Preheat oven to 350
degrees. Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour. Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top. *recipe by Paula Deen of the Food Network
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