Roasted New Potatoes Filled with Corn and Shrimp

Cooking Light
2 dozen (serving size: 2 appetizers)


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12 small red potatoes (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon olive oil
1 1/2 cups frozen whole-kernel corn, thawed and drained
3 tablespoons minced green onions
2 tablespoons cider vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon
24 small shrimp, cooked and peeled
Fresh tarragon leaves


Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use. Sprinkle insides of potato shells with salt and pepper. Place potato shells upside down on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes; set aside.

Heat oil in a medium skillet over medium-high heat. Add corn and green onions; sauté 2 minutes. Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp. Garnish with tarragon leaves.

Created date

May 2004

Nutritional Information

Calories 90
Caloriesfromfat 16 %
Fat 1.6 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.2 g
Protein 5.6 g
Carbohydrate 14 g
Fiber 1.6 g
Cholesterol 34 mg
Iron 1.4 mg
Sodium 94 mg
Calcium 18 mg