Shrimp-Stuffed Potato Skins

I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites that unfortunately is no longer being published) 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 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. 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
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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
Keyword potato skins, shrimp
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 373kcal
Author Based on a recipe from Chile Pepper magazine

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
  • 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.