Ingredients
The following ingredients have 24 Servings
- 6 medium potatoes (such as russet (2 pounds))
- Cooking oil (shortening, butter, or margarine)
- 1/4 cup butter or margarine (melted)
- 1/4 teaspoon seasoned salt
- Ground red pepper
- 4 ounces co-jack cheese (cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup))
- 1 pound deveined shrimp
- Salt and pepper and taco seasoning to taste
- Toppers such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
Instruction
- Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender.
- (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
- Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
- While potatoes broil, sauteed 3/4 of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste.
- Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Top with shrimp and serve with desired toppers. Makes 24 servings.
