Broccoli-Shrimp Stuffed Potatoes

Broccoli-Shrimp Stuffed Potatoes

Turn a fluffy baked potato into a full-fledged yet easy meal, by adding broccoli, succulent shrimp and Asian seasonings.

Rating:

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Serves: 2 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 2 x 1 potato servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 large Idaho Potatoes
  • 1 cup fresh broccoli florets
  • 1 green onion, thinly sliced
  • 3/4 cup reduced-sodium chicken broth
  • 2 tsp reduced-sodium soy sauce
  • 1 tsp rice wine vinegar
  • 2 tsp cornstarch
  • 1/3 cup fresh or frozen cooked shrimp, or 1 (6 oz) can shrimp, drained
  • 2 tsp diced pimento (optional)

Directions: Standard directions Microwave directions

See microwave directions.

Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart.

Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.

Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable cover or plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.

Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.

Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.

Thanks to Recipe and photo courtesy of the Idaho Potato Commission