I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites) when I came across a recipe for shrimp-stuffed eggplants. I can’t say Anita and I are fans of eggplant. So I decided to try the recipe with potato skins instead. The end result was fantastic. Who would’ve thought that shrimp-stuffed potato skins would be so good?
These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section. They are called 26-30 count shrimp (that’s the number of shrimp in a pound) or salad shrimp. You could use bigger shrimp and cut them in half.
Also try my shrimp-stuffed bread.
Shrimp-Stuffed Potato Skins
- 6 medium Russet potatoes
- 1 1/2 sticks butter
- 1 large white onion diced
- 1 tablespoon fresh parsley chopped
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 pound shrimp raw, peeled, de-veined (26-30 count), lightly chopped
- 1 cup Italian breadcrumbs divided
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce
- 1/2 cup Parmesan cheese freshly grated
- kosher salt
- ground black pepper
- Bring a large pot of salted water to a boil. Add potatoes and boil until just starting to soften..
- Drain the potatoes. Cut in half lengthwise and scoop out most of the flesh and reserve.
- Preheat oven to 400 F.
- Melt the butter in a saute pan over medium heat.
- Add the onion, parsley, bell pepper and garlic and cook for 5 minutes.
- Add the shrimp and cook another 5 minutes.
- Add the potato flesh and stir.
- Remove from heat and stir in 3/4 cups of the breadcrumbs, Worcestershire sauce, hot sauce, Parmesan cheese and salt and pepper to taste.
- Place potato skins on a baking sheet. Spoon in the shrimp mixture. If you have leftover mixture, use it as a great dip for crackers!
- Sprinkle tops of potatoes with the remaining breadcrumbs.
- Bake for 20-30 minutes or until golden brown.
Nutritional values are approximate.