Shrimp & Mushroom Stuffed Baked Potatoes

Shrimp and Mushroom Stuffed Baked Potatoes

Okay, this one sounds decadent but trust me – it’s simple and reasonably inexpensive if you get a bag of frozen shrimp when they’re on sale and they taste absolutely great!

If you don’t like shrimp, substitute frozen scallops or whatever white-fish you like. Or go nuts and include them all!

4 large baking potatoes
1 pound shelled, de-veined shrimp
1 cup diced mushrooms
1 cup diced onion
1-3 cloves garlic, smashed and minced
Sour Cream
Grated cheese
Green onion
Salt and pepper

Scrub and place 4 potatoes in a 375° oven. Bake until done through. Remove potatoes from oven and place on a rack to cool.

Saute the onion, garlic and mushrooms in butter over medium-high heat pan they’re lightly browned and and fragrant. Add the shrimp and dill to the pan and saute until the shirmp are just done. Remove from the heat and set aside to cool. When they’re cool enought to handle, coarsely chop the shrimp and put them back into the mix.

Cut a quarter to a half inch off a side of each potato and scoop out the majority of the potato flesh into a bowl, setting the emptied skins into an oven safe baking dish or casserole.

Roughly mash the potato flesh and stir in the shrimp mixture. Add some butter and sour cream to moisten the mixture. Add salt and pepper to taste and spoon the combined mixture back into the potato skins.

Top with grated cheese and finely chopped green onion then place back in the oven and bake until the cheese is melted and the potatoes are warmed through.

Serve with a tossed salad and enjoy!

Shrimp & Mushroom Stuffed Baked Potatoes






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