Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Baked Potatoes Stuffed with Shrimp and Cheese https://www.metro.ca/userfiles/image/recipes/pommes-terre-farcies-fromage-crevettes-6748.jpg PT20M PT1H10M PT2H30M
Preheat the oven to 200°C (400°F)Wash the potatoes, prick with a fork and bake for 1 hour.In a saucepan, melt the butter, add the flour and cook 2 minutes, stirring with a wooden spoon. Add the clam juice and cream and bring to a boil, stirring constantly. Simmer over medium-low heat for 4 minutes or until the sauce coats the spoon. Remove from heat and set aside.When the potatoes are done, remove a slice from the top of each one and gently scoop out the flesh of 2 of them in chunks (do not mash), taking care not to damage the skins. Add the potato chunks to the sauce. Scoop out the flesh of the other 2 potatoes and keep for another use.Set aside 125 ml (1/2 cup) of the cheese and add the remainder to the saucepan. Set aside 20 shrimp for the garnish and add the rest to the ingredients in the saucepan. Stir very gently to combine. Add salt and pepper to taste.Stuff the potato skins with the mixture, garnish with the remaining cheese and shrimp, and finish with a sprinkle of dill.Serve immediately with a green salad.
4
0 0 0 0
4 idaho potatoes 2 Tbsp. (30 mL) salted butter 2 Tbsp. (30 mL) flour 8 oz (250 mL) clam juice, heated 1/4 cup (60 mL) 35 % cream, heated Salt and freshly ground pepper 5 oz (150 g) cheese curds 5 oz (150 g) small shrimp 1/3 cup (80 mL) fresh dill
Baked Potatoes Stuffed with Shrimp and Cheese

Baked Potatoes Stuffed with Shrimp and Cheese

Rate this recipe
0 Vote
4
servings
0:20
Preparation
1:10
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    idaho potatoes
    You might like:

    Flyer Deals  (2)
    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


    ORGANIC POTATOES

    ORGANIC POTATOES

    $4.49 ea.

    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    salted butter
    You might like:

    Flyer Deal  (1)
    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2 Tbsp.
    (30 mL)
    flour
  • 8 oz
    (250 mL)
    clam juice, heated
  • 1/4 cup
    (60 mL)
    35 % cream, heated
    You might like:

    Flyer Deal  (1)
    LACTANTIA CREAM

    LACTANTIA CREAM

    $2.99 ea.

    473 ml - 1 L, SELECTED VARIETIES



  • Salt and freshly ground pepper
  • 5 oz
    (150 g)
    cheese curds
    You might like:

    Flyer Deals  (3)
    IRRESISTIBLES ORGANIC CHEESE

    IRRESISTIBLES ORGANIC CHEESE

    $5.49 ea.

    200 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

    $11.99 /lb

    DELI SLICED, 2.64/100 g


    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS, DELI CUT, $2.84/100 g


  • 5 oz
    (150 g)
    small shrimp
  • 1/3 cup
    (80 mL)
    fresh dill
Imprimer ma sélection

Preparation

Preheat the oven to 200°C (400°F)

Wash the potatoes, prick with a fork and bake for 1 hour.

In a saucepan, melt the butter, add the flour and cook 2 minutes, stirring with a wooden spoon. Add the clam juice and cream and bring to a boil, stirring constantly. Simmer over medium-low heat for 4 minutes or until the sauce coats the spoon. Remove from heat and set aside.

When the potatoes are done, remove a slice from the top of each one and gently scoop out the flesh of 2 of them in chunks (do not mash), taking care not to damage the skins. Add the potato chunks to the sauce. Scoop out the flesh of the other 2 potatoes and keep for another use.

Set aside 125 ml (1/2 cup) of the cheese and add the remainder to the saucepan. Set aside 20 shrimp for the garnish and add the rest to the ingredients in the saucepan. Stir very gently to combine. Add salt and pepper to taste.

Stuff the potato skins with the mixture, garnish with the remaining cheese and shrimp, and finish with a sprinkle of dill.

Serve immediately with a green salad.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now