Kathy Mills | Deep East Texas EC
“When we lived down on the Gulf Coast, we would always have a seafood dinner for Easter,” Mills says. “These potato boats were always the star of the show! We ate them as a side to all the other seafood we prepared, but they could certainly stand alone as an entrée with just a salad.”
4 large baking potatoes
1/2 cup (1 stick) butter
1/2 cup half-and-half
1/4 cup finely chopped green onions
1 cup grated sharp cheddar cheese
1/2 teaspoon salt
1 pound peeled, deveined and cooked Texas Gulf shrimp, coarsely chopped
Chopped fresh parsley, for garnish
1. Preheat oven to 425 degrees. Scrub potatoes, then bake 45 minutes, until tender and cooked through.
2. When the potatoes are cool enough to handle, remove the top third of each and scoop out the pulp, leaving about 1/4 inch of the shell. Combine the potato pulp, butter, half-and-half, green onions, cheese and salt in a large bowl and whip at medium-high speed until smooth. Use a rubber spatula to fold in the shrimp.
3. Stuff potato shells with the shrimp mixture, sprinkle with paprika and bake 10 minutes.
4. Garnish with chopped fresh parsley, if desired, and serve warm.
Serves 4 as an entrée, 6–8 as a side dish.
To cook thawed shrimp, plunge them into a pot of generously salted boiling water. The minute the water returns to a boil (1–2 minutes), the shrimp should be cooked. Avoid overcooking the shrimp, since they’ll be heated again in the oven. To kick up the spice level, cook the shrimp in water that’s been flavored with shrimp boil.