Broccoli Shrimp Stuffed Potatoes Recipes

BROCCOLI AND SHRIMP-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
• Set aside.
• In a 10-inch skillet, heat oil over medium heat.
• Add the onion and cook for 5-7 minutes until golden.
• Add the garlic and broccoli and cook, stirring, for 1 minute.
• Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
• When cool enough to handle, halve the potatoes lengthwise.
• Scoop out the flesh into a bowl, leaving a thin shell.
• Mash the potato.
• Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
• Stir gently until mixture is combined.
• Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
• Spoon any leftover filling around the potato shells.
• Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
• Bake in oven for 15-20 minutes, until heated through.

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES

Steps:

• Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
• Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
• Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
• Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

BROCCOLI STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

SHRIMP STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
• Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake in the oven for approximately 20 to 30 minutes until browned on top.

SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
• Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
• Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
• Add the sour cream to the potato flesh and mash until no clumps remain.
• Preheat the oven to 350°F (175°C).
• Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
• Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
• Spoon the filling into the potato skins and top with the remaining cheddar cheese.
• Bake for 5-7 minutes, until the cheese is melted and lightly browned.
• Transfer the potatoes to a serving plate and serve.
• Enjoy!

BROCCOLI-STUFFED SOLE

Steps:

• In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.