Serves: 8
Total Calories: 236
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.
This Shrimp Stuffed Potatoes recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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