Nordic Shrimp-Stuffed Potatoes
This fresh twist on loaded potatoes is a great addition to your summer meal.
Ingredients
- 12 small potatoes, each about 3 inches (7.5 cm) long
- 1 tbsp (15 ml) vegetable oil
- 3 oz (85 g) shallot and chive-flavoured fresh cheese
- ¼ cup (60 ml) 15% or 35% cream
- ½ lb (225 g) frozen Nordic shrimp, thawed and patted dry
- ¼ cup (40 g) celery, cut into small dice
- 2 tbsp chives, finely chopped
- 1 lemon, zest finely grated
- Smoked paprika, for serving
- Chervil leaves, for serving
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, coat the potatoes with the oil. Season with salt. Bake for 30 minutes or until tender when tested with the tip of a knife, turning over twice during cooking.
- Meanwhile, combine the fresh cheese with the cream until smooth. Add the shrimp, celery and chives. Season with salt and pepper.
- With a small knife, make a long incision in the centre of each potato without going all the way through. Press down on the potatoes with a fork to lightly smash them. Place on a serving dish.
- Spoon the shrimp mixture over the potatoes. Garnish with the lemon zest, smoked paprika and chervil.
This fresh twist on loaded potatoes is a great addition to your summer meal.