Popular in Food

Shrimp-and-Bacon-Stuffed Baby Potatoes

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it
4.0 by 25 people
28K views
Rate me!
  • Makes: 28 servings
  • Yields: 28 appetizers
  • Prep: 35 mins
  • Bake: 42 mins 425°F

Shrimp-and-Bacon-Stuffed Baby Potatoes

Ingredients

Directions

  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.

From the Test Kitchen

*

If your seasoning is coarse, crush before using.

Nutrition Facts (Shrimp-and-Bacon-Stuffed Baby Potatoes)

    Per serving:
  • 63 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 24 mg chol.,
  • 168 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Done Cancel close
No one has shared their photo yet.
close