Shrimp Stuffed Twice Baked Potatoes

Quincy L. Cheek, Bollich, Patricia A.

4 medium russet potatoes
1 pound 21-25 count shrimp – raw
1 (10.5 ounce) can cream of shrimp soup
¼ cup skim milk
1 tablespoon grated onion
Salt & Pepper, To Taste
½ cup sharp cheddar cheese, grated

Bake potatoes in 400 degree oven for 1 hour. Peel, devein, and chop shrimp, set aside. Combine soup, milk, onion, and salt & pepper in saucepan. Heat slowly, stirring constantly. Add shrimp and continue to stir. When shrimp turns pink and appears to be cooked, add cheddar cheese and stir well; remove from heat. Halve potatoes and scoop out pulp. Mash well in a large mixing bowl. Add soup mixture to potato pulp slowly, mix well. Spoon into potato shells. Sprinkle with paprika and bake on cookie sheet about 15 minutes.

Optional – you may also add a little additional shredded cheese to the tops of the potatoes before returning them to the oven with the shrimp mixture.

Yield: 8 servings
2/24/2015 10:53:59 PM
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