Shrimp Stuffed Potatoes

Serves: 8
Total Calories: 236


4 potatoes medium russet, baked
1/2 cup butter or margarine
1 cup Swiss cheese grated natural
1/4 cup half and half
1 teaspoon salt
1 tablespoon onion grated
Cayenne pepper to taste
Few drops lemon juice
7 ounces shrimp frozen Alaskan, thawed


Heat oven to 450° F. Slice baked potatoes in half lengthwise and scoop out centers, being careful to leave a shell to fill. In a bowl, mash potatoes and butter or margarine together add cheese, half-and-half, salt, onion, and cayenne. Squeeze a few drops of lemon juice over the shrimp and fold into potato mixture. Fill potato shells and sprinkle with paprika. Bake for 15 minutes or until heated through and golden.

Nutritional Facts:

Serves: 8
Total Calories: 236
Calories from Fat: 159

This Shrimp Stuffed Potatoes recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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