Shrimp-Stuffed Baked Potatoes

Recipe

• 2 cups shrimp, peeled and deveined
• 6 small baking potatoes
• canola oil
• 6 tablespoons butter, melted
• 1 cup sour cream
• 1 ½ cups freshly grated Monterey Jack cheese, divided
• ½ cup chopped green onions, including tops
• ¾ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 2 tablespoons chopped fresh parsley

Preheat the oven to 400° F.

Scrub potatoes with a brush. Rub or brush lightly with oil and place on baking sheet. Bake for about 40 to 60 minutes or until done. Set aside and allow to cool. Leave oven on and set at 400° F.

While potatoes are baking, cook shrimp in lightly salted water for about 3 minutes or until done. Drain shrimp and chop into about ¼-inch pieces and set aside.

When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick. Combine pulp, butter, sour cream, ¾ cup cheese, onion, salt, pepper and parsley. Mix until smooth. Taste mixture, adjust seasoning if needed. Stir in shrimp. Stuff potato shells with mixture. Top with remaining ¾ cup cheese. Bake until heated through, about 15 minutes and serve hot.

Contributed by Joyce Taylor MM2

DID YOU KNOW?

There are thousands of shrimp species across the world! They live in a variety of habitats from freshwater caves to deep sea hydrothermal vents.  Of course, not all species are commercially important.

Erika Young, Coastal and Marine Education Specialist