Shrimp Roll Stuffed Baked Potatoes
- Complexity: easy
- Prep: 10 min
- Cook: 1 hr
- Ready in: 1 hr 10 min (+10 min cooling)
- Srv: 4
- Cal: 560
- By: WA Potatoes
- 4 large Russet potatoes
- 2 cans (4 oz each) cooked baby/salad shrimp, drained and rinsed
- 1/3 cup mayonnaise
- 2 stalks celery, diced
- 2 tbsp finely chopped fresh chives
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp each salt and pepper
- 3 tbsp melted butter
- 1/2 cup croutons
Preheat oven to 400°F. Prick potatoes all over with fork. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until fork-tender. Let cool for 10 minutes.
Slice each potato lengthwise down the middle; squeeze to split open.
Meanwhile, toss together shrimp, mayonnaise, celery, chives, lemon juice, mustard, salt and pepper.
Drizzle baked potatoes with melted butter; stuff with shrimp mixture. Sprinkle with croutons.
Tip: Substitute lobster or crab for shrimp.