Broccoli and Shrimp-Stuffed Potatoes |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak! Ingredients:
2 large baking potatoes |
2 tablespoons vegetable oil |
1 onion, minced |
2 garlic cloves, minced |
2 cups broccoli, 1 inch pieces |
1/4 cup water |
1 cup diced cooked shrimp |
1/2 cup sour cream |
salt |
pepper |
3 tablespoons fresh parmesan cheese, grated |
1 tablespoon butter |
Directions:
1. Preheat oven to 400°F.
2. Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
3. Set aside.
4. In a 10-inch skillet, heat oil over medium heat.
5. Add the onion and cook for 5-7 minutes until golden.
6. Add the garlic and broccoli and cook, stirring, for 1 minute.
7. Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
8. When cool enough to handle, halve the potatoes lengthwise.
9. Scoop out the flesh into a bowl, leaving a thin shell.
10. Mash the potato.
11. Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
12. Stir gently until mixture is combined.
13. Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
14. Spoon any leftover filling around the potato shells.
15. Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
16. Bake in oven for 15-20 minutes, until heated through.
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