Shrimp-Stuffed Potato Skins

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?Shrimp-Stuffed Potato SkinsThese 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

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.
Course Appetiser
Cuisine Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 373kcal

Ingredients

  • 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
  • freshly ground black pepper

Instructions

  • 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.

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 1144mg | Potassium: 1115mg | Fiber: 5g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 39mg | Calcium: 288mg | Iron: 5mg

Nutritional values are approximate.

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