Shrimp and Tasso Stuffed Potato Skins

Instructions

1. 1

   Select only potatoes without any serious blemishes. Scrub the skins well with a brush or curly scrubber under cold running water.

2. 2

   Bake the potatoes till a little underdone--about 45 minutes.

3. 3

   After they cool, slice the potatoes from end to end in two. Scoop a little more than half the white part out of each potato half. Save what you scoop out for mashed potatoes.

4. 4

   Heat a tablespoon of the butter in a skillet over high heat. Sauté the shrimp, tasso, and green onions until the shrimp turn pink--just a couple of minutes at most.

5. 5

   Chop the shrimp and tasso mixture roughly, with a knife (don't use a food processor).

6. 6

   Turn on the broiler. Brush the insides of the potato tops and bottoms with butter. Broil the potatoes until you see a little browning around the edges.

7. 7

   Spoon into each potato skin about two tablespoons of the shrimp-and-tasso mixture. Top with enough shredded cheese to almost, but not quite cover. Return to the broiler until the cheese begins to bubble.

8. 8

   Mix the sauce ingredients. Serve the potato skins with the sauce on the side for dipping.