Dutch Harbor Shrimp-Stuffed Baked Potatoes

Ingredients:

• 2 cans (6 1/2 oz.) shrimp
• 6 medium baking potatoes
• 1 Tbsp. butter
• 1 1/2 tsp. salt
• a dash of pepper
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• 1 1/2 Tbsp. grated onion (I finely chop a few green onions)
• 1/2 cup chopped parsley
• 3/4 to 1 cup milk
• 3/4 cup grated cheese

Directions:

Drain shrimp. Bake potatoes in a hot oven, 425 degrees F, for 45 to 60 minutes or until soft. Cut a slice off top of each potato; scoop out insides. Mash potatoes using butter, seasonings, parsley and milk; blend well.

Fold in shrimp and stuff potato shells. Sprinkle cheese over top. Bake in a hot oven, 400 degrees F, until potatoes are reheated and cheese has melted.

Source: the "Alaska "Sourdough" Cookbook"

By Free2B from North Royalton, OH