Paula's original potato recipe was pretty high cal, but a few changes and it became a much more reasonable dish.
I started out with my favorite frozen shrimp. I shop at Walmart to keep my food budget down and they don't have fresh shrimp. These frozen shrimp thaw in just a few minutes, and have a great flavor when cooked.
I also realized when I was collecting ingredients, that I didn't have any Parsley :( I think you definitely want to add it, because it will help add a little color to the dish.
When you get to the part of scooping out the potato innards, make sure you are slow and careful. One false move, and you have a torn potato, which is not so great in the presentation department (still yummy though)!
As I am sure you have already figured out....I loved this dish. I didn't really balance it out with any veggies, but I can say I was absolutely stuffed!
Here are the facts:
Taste: Second please!!!!
Waist: Tighten your belt a notch.....add a salad and you have a whole dinner around 400 calories
Shrimp Stuffed Twice Baked Potatoes
6 medium potatoes
3 tsp Canola oil
4 tbsp Smart Balance Light
2 cups, grated 2% Mexican mix cheese (reserve 2 tbsp for topping potatoes)
2 cups light sour cream
1/2 tsp salt substitute
1 tsp black pepper
1 tsp parsley
12oz shrimp, peeled and deveined
Rub 6 potatoes with 1 tsp canola oil. Bake in oven at 350 degrees for one hour.
Sautee shrimp in a medium frying pan in 2 tsp Canola oil, drain. Set 6 whole shrimp to the side and chop the remaining shrimp.
Mix together the chopped shrimp, cheese, sour cream, salt sub, pepper and parsley.
When the potatoes are cooked, remove from the oven and cut the top third off. Carefully scoop out the inside of the potatoes and add it to the shrimp mixture. Using an electric mixer, mix thoroughly. Gently re-stuff the potatoes with the new shrimp mixture. Top each potato with one whole shrimp, 1 tsp cheese and paprika for color.
Bake the potatoes for another 20-30 minutes or until browned. Enjoy!