Shrimp-Stuffed Potatoes

This recipe comes to us from Louisiana Cookin’

okra image


Adapted from a recipe courtesy of Cecilia Richard, Thibodeaux

  • 2 large baked russet potatoes, halved lengthwise
  • 1 tablespoon butter
  • 1/2 cup milk
1/2 teaspoon salt
  • dash Tabasco
1 teaspoon minced onion
  • 1 tablespoon finely minced parsley
  • 1/2 pound medium Gulf shrimp, boiled, peeled, and deveined
  • 1 cup grated Cheddar cheese chives for garnish

Preheat oven to 350°F.
Remove flesh from potatoes, reserving shells. Set shells aside.
Mash flesh with butter, milk, salt, and Tabasco. Stir in onion, parsley, and shrimp. Fill reserved potato shells with mixture and top with grated cheese. Cook until browned and bubbly, about 20 minutes. Garnish with chives.


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