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Broccoli Shrimp Stuffed Potatoes

Turn a fluffy baked potato into a full-fledged meal by adding broccoli florets, succulent shrimp and Asian seasonings.
Yield: 2 Servings



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


1. 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.

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

3. 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.

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

Approximate nutritional analysis per serving: 399 cal, 3 g fat, 124 mg cholesterol, 696 mg sodium, 25 g protein, 68 g carbohydrates
(does not include optional ingredients)


Idaho Potato Commission:

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