Ingredients:
2
large baking potatoes
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter
Directions:
1Preheat oven to 400°F.
2Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
3Set aside.
4In a 10-inch skillet, heat oil over medium heat.
5Add the onion and cook for 5-7 minutes until golden.
6Add the garlic and broccoli and cook, stirring, for 1 minute.
7Add 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).
8When cool enough to handle, halve the potatoes lengthwise.
9Scoop out the flesh into a bowl, leaving a thin shell.
10Mash the potato.
11Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
12Stir gently until mixture is combined.
13Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
14Soon any leftover filling around the potato shells.
15Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
16Bake in oven for 15-20 minutes, until heated through.
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter
Directions:
1Preheat oven to 400°F.
2Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
3Set aside.
4In a 10-inch skillet, heat oil over medium heat.
5Add the onion and cook for 5-7 minutes until golden.
6Add the garlic and broccoli and cook, stirring, for 1 minute.
7Add 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).
8When cool enough to handle, halve the potatoes lengthwise.
9Scoop out the flesh into a bowl, leaving a thin shell.
10Mash the potato.
11Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
12Stir gently until mixture is combined.
13Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
14Soon any leftover filling around the potato shells.
15Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
16Bake in oven for 15-20 minutes, until heated through.
