Shrimp Roll Stuffed Baked Potatoes

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  • Complexity: easy
  • Prep: 10 min
  • Cook: 1 hr
  • Ready in: 1 hr 10 min (+10 min cooling)
  • Srv: 4
  • Cal: 560
  • By: WA Potatoes
Shrimp Roll Stuffed Baked Potatoes

Ingredients

  • 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

Directions

  1. 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.

  2. Slice each potato lengthwise down the middle; squeeze to split open.

  3. Meanwhile, toss together shrimp, mayonnaise, celery, chives, lemon juice, mustard, salt and pepper.

  4. Drizzle baked potatoes with melted butter; stuff with shrimp mixture. Sprinkle with croutons.

    Tip: Substitute lobster or crab for shrimp.

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