Shrimp-and-Bacon-Stuffed Baby Potatoes
By amt2mf
nutrition facts (Shrimp-and-Bacon-Stuffed Baby Potatoes)
cal. (kcal) 63, Fat, total (g) 4, chol. (mg) 24, sat. fat (g) 2, Monosaturated fat (g) 1, carb. (g) 3, pro. (g) 4, sodium (mg) 168, Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 14 tiny new potatoes (about 1 1/4 pounds)
- 2 tablespoonsDijon-style mustard
- 1 tablespoonolive oil
- 1 teaspoonOld Bay® seasoning (seafood seasoning)
- 1 7 - 8 ounce packagefrozen peeled cooked shrimp, thawed, drained, and chopped
- 1/2 8 ounce packagecream cheese, softened
- 1 cupshredded Gouda cheese (4 ounces)
- 5 slicesbacon, crisp-cooked, drained, and crumbled
- 1 teaspoonOld Bay® seasoning (seafood seasoning)*
- 1/4 cupsnipped fresh chives (optional)
Details
Servings 28
Preparation time 35mins
Cooking time 77mins
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven to 425 degrees F. Cut potatoes in half lengthwise. Using a small melon baller or a very small spoon, scoop out potato pulp, leaving 1/4-inch shells. Cut a thin slice from the bottom of each potato half so it stands upright. Place potatoes, cut sides up, in a 15x10x1-inch baking pan.
2. In a small bowl, combine mustard, oil, and 1 teaspoon Old Bay® seasoning. Brush insides of potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.
3. Meanwhile, for filling, in a small bowl, combine shrimp, cream cheese, Gouda cheese, bacon, and 1 teaspoon Old Bay® seasoning. Spoon filling into potato shells, mounding slightly.
4. Bake for 12 to 15 minutes more or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives
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