Ingredients Jump to Instructions ↓

  1. 10 medium potatoes

  2. 3 tablespoons olive oil

  3. 1-1/2 teaspoons salt FILLING:

  4. 1/2 cup sour cream

  5. 1/4 cup heavy whipping cream

  6. 4 garlic cloves, minced

  7. 1 tablespoon minced fresh parsley

  8. 1 tablespoon prepared horseradish

  9. 1/2 teaspoon salt TOPPING:

  10. 3 garlic cloves, minced

  11. 2 tablespoons olive oil

  12. 10 uncooked jumbo shrimp, peeled and deveined

  13. 2 tablespoons minced fresh parsley

  14. 2 tablespoons lemon juice

  15. 2 tablespoons white wine or chicken broth

  16. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm. In a large skillet, saute garlic in oil until tender. Add shrimp; cook for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings. Yield: 10 servings.


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