Broccoli Shrimp Stuffed Potatoes Recipes

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES

Steps:

• Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
• Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
• Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
• Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

BROCCOLI AND SHRIMP-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
• Set aside.
• In a 10-inch skillet, heat oil over medium heat.
• Add the onion and cook for 5-7 minutes until golden.
• Add the garlic and broccoli and cook, stirring, for 1 minute.
• Add 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).
• When cool enough to handle, halve the potatoes lengthwise.
• Scoop out the flesh into a bowl, leaving a thin shell.
• Mash the potato.
• Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
• Stir gently until mixture is combined.
• Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
• Spoon any leftover filling around the potato shells.
• Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
• Bake in oven for 15-20 minutes, until heated through.

BROCCOLI- SHRIMP STUFFED POTATOES

Steps:

• Scrub potatoes; prick with fork several times; place one inch apart on paper towel.
• Microwave on high 10-13 minutes turning and rearranging once; let stand 2 minutes.
• Cut an X to within 1/2 inch of bottom of potatoes. Squeeze potatoes from opposite sides and ends to open; fluff with a fork.
• Combine cheese and milk in saucepan. Cook over low, stirring until melted. Remove from heat and set aside.
• Place broccoli on a microwave safe plate. Cover and heat 2-3 minutes or until tender.
• Arrange broccoli and shrimp over potatoes; cover with cheese sauce and sprinkle with green onions.
• Enjoy!

BROCCOLI-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

BROCCOLI-SHRIMP STUFFED POTATOES

Steps:

• Scrub potatoes, pierce several times with a fork. Bake potatoes for 1 hour or until soft. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting & fluffing the meat of the potato.
• Steam broccoli and onion 12-15 minutes or until desired doneness.
• Combine chicken broth, soy sauce in a saucepan. Cook over medium heat until slightly thickened. Pour sauce over the broccoli, stir in cooked shrimp. Pour over potatoes.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.