2 dozen (serving size: 2 appetizers)

How to Make It

Step 1

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.

Step 2

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.

Castle at Tarrytown

Ratings & Reviews

ViennaVAfoodie's Review

January 05, 2010
These were ok. I much prefer the CL chipotle shrimp cups. I think if you rework the flavors in the dish it could be a delicious recipe. The tarragon left this as a one-note dish.