Ingredients:
2 cans (6 1/2 oz.) shrimp
6 medium baking potatoes
1 Tbsp. butter
1 1/2 tsp. salt
a dash of pepper
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.
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