Broccoli and Shrimp-Stuffed Potatoes
Ready In: 1 hr 40 mins
Serves: 2
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
- Preheat oven to 400°F.
- Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
- Set aside.
- In a 10-inch skillet, heat oil over medium heat.
- Add the onion and cook for 5-7 minutes until golden.
- Add the garlic and broccoli and cook, stirring, for 1 minute.
- 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).
- When cool enough to handle, halve the potatoes lengthwise.
- Scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato.
- Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
- Stir gently until mixture is combined.
- Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
- Spoon any leftover filling around the potato shells.
- Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
- Bake in oven for 15-20 minutes, until heated through.
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