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Shrimp-and-Bacon-Stuffed Baby Potatoes

Makes: 28 servings Yield: 28 appetizers
Prep 35 mins Bake 425°F 42 mins
Shrimp-and-Bacon-Stuffed Baby Potatoes
  • 14  tiny new potatoes (about 1 1/4 pounds)
  • 2  tablespoons  Dijon-style mustard
  • 1  tablespoon  olive oil
  • 1  teaspoon  Old Bay® seasoning (seafood seasoning)
  • 1 7 - 8  ounce package  frozen peeled cooked shrimp, thawed, drained, and chopped
  • 1/2 8  ounce package  cream cheese, softened
  • 1  cup  shredded Gouda cheese (4 ounces)
  • 5  slices  bacon, crisp-cooked, drained, and crumbled
  • 1  teaspoon  Old Bay® seasoning (seafood seasoning)*
  • 1/4  cup  snipped fresh chives (optional)

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)
  • Servings Per Recipe 28,
  • cal. (kcal) 63,
  • Fat, total (g) 4,
  • chol. (mg) 24,
  • sat. fat (g) 2,
  • carb. (g) 3,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 4,
  • sodium (mg) 168,
  • Percent Daily Values are based on a 2,000 calorie diet

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