BROCCOLI AND SHRIMP-STUFFED POTATOES
This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!
Provided by Kim127
Categories One Dish Meal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9
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