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Creamy Shrimp-Stuffed Potatoes

Source of Recipe

"Southern Living", February 1980


List of Ingredients

4 large baking potatoes
Vegetable oil
1/4 cup butter or margarine, softened
1 (10 3/4 oz.) can cream of shrimp soup, undiluted
1/4 tsp. salt
1/8 tsp. pepper
Shredded cheddar cheese


Recipe

Wash potatoes and rub skins with oil. Bake at 425 deg. for 1 hour or until done. Allow potatoes to cool to touch; cut in half lengthwise. Carefully scoop out pulp, leaving shells intact; mash pulp. Combine potato pulp, butter, soup, salt, and pepper; mix well. Stuff shells with potato mixture; sprinkle with cheese. Place potatoes on baking sheet and bake 8 to 10 minutes or until cheese melts. Yield: 8 servings