Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Chef Philip McGrath
Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
2 dozen (serving size: 2 appetizers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Castle at Tarrytown

Nutrition Facts

90 calories; calories from fat 16%; fat 1.6g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 5.6g; carbohydrates 14g; fiber 1.6g; cholesterol 34mg; iron 1.4mg; sodium 94mg; calcium 18mg.
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