Broccoli and Shrimp-Stuffed Potatoes
Per serving
This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!
Ingredients
2 serv.Step-by-step instructions
- 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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