Shrimp-and-Mushroom Stuffed Potatoes

Southern Living
For a thrifty alternative to fresh shrimp, substitute flaked mild fish.
8 servings


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1 pound peeled, small fresh shrimp
6 cups water
1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix
8 large baking potatoes, baked
2 tablespoons butter or margarine
4 green onions, chopped
1 small onion, chopped
1 1/4 cups sliced fresh mushrooms
1/2 cup chopped green bell pepper
1 1/4 cups half-and-half
3/4 cup (3 ounces) shredded Cheddar cheese, divided
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese


Devein shrimp, if desired.

Bring 6 cups water and boil-in-bag mix to a boil in a Dutch oven; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water.

Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Mash pulp.

Melt butter in a large skillet over medium heat; add green onions and next 3 ingredients, and sauté 5 minutes. Add half-and-half; cook, stirring often, 2 minutes. Stir in mashed pulp, shrimp, 1/2 cup Cheddar cheese, salt, and pepper. Spoon into shells, and place on a baking sheet. Sprinkle evenly with remaining 1/4 cup Cheddar cheese, breadcrumbs, and Parmesan cheese.

Bake at 350° for 20 minutes.

Created date

October 2003