Shrimp and Tasso Stuffed Potato Skins
Ingredients
- 10 medium-small russet potatoes
- 1 stick butter
- 3 green onions, chopped
- 1 lb. small peeled shrimp
- 1/2 lb. tasso
- 1 cup shredded mozzarella cheese
- ~
- Sauce:
- 4 oz. sour cream
- 1 Tbs. prepared horseradish
- 1/4 cup mayonnaise
- 1 Tbs. Creole mustard
- 1 tsp. Worcestershire
- 1 tsp. Louisiana hot sauce
Instructions
- 1
Select only potatoes without any serious blemishes. Scrub the skins well with a brush or curly scrubber under cold running water.
- 2
Bake the potatoes till a little underdone--about 45 minutes.
- 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
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
Chop the shrimp and tasso mixture roughly, with a knife (don't use a food processor).
- 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
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
Mix the sauce ingredients. Serve the potato skins with the sauce on the side for dipping.