2011-01-27 / Community News

From the Chef’s Corner

Shrimp Stuffed Potatoes
by Chef Deedle

Most of us look forward to evenings at home and cooking steaks on the grill. This meal doesn’t mess up the kitchen, which makes my wife very happy. The baked potatoes can be varied with different ingredients to change a plain baked potato to a meal in itself.

4 medium baking potatoes
1 stick butter or margarine
2 cups grated sharp cheddar cheese
Salt and pepper to taste
¼ tsp.cayenne pepper
3 green onions, chopped
¾ cup milk
1 can (4 ½ oz.) broken or tiny fresh shrimp
Fresh parsley

Scrub potatoes well; prick with fork. Wrap in foil. Bake at 425 degrees for 1 hour or until done. Cut potatoes in half (lengthwise); scoop out pulp, leaving enough to keep potato’s shape. Set skins aside.

Combine pulp with butter, cheese, salt, pepper, onion and milk. Whip with electric mixer until smooth and fluffy. Fold in shrimp.

Refill potato shells. Sprinkle tops with paprika and parsley. Bake at 350 degrees for 15-20 minutes until hot.

Serve along with a tossed or Caesar salad and a hot sourdough roll.

If you haven’t burned the steaks—you’ll have a dinner to “behold”. Bon Appetit!

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