The Pioneer Woman Tasty Kitchen
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Shrimp and Bacon Stuffed Baby Potatoes

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Level: Intermediate

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Description

Perfect comfort food for cold days or great appetizer for parties and game day. You can’t stop with one.

Ingredients

  • 1-¼ pound Tiny New Potatoes
  • 2 Tablespoons Dijon Style Mustard
  • 1 Tablespoon Olive Oil
  • 2 teaspoons Old Bay Seafood Seasoning, Divided
  • 8 ounces, weight Frozen Cooked Peeled Shrimp - Thawed Drained And Chopped
  • 4 ounces, weight Cream Cheese, Softened
  • 1 cup Gouda Cheese, Shredded
  • 5 slices Bacon - Cooked Crisp, Drained And Crumbled
  • ¼ cups Fresh Chives Snipped (optional)

Preparation

1. Preheat oven to 425ºF. Cut potatoes in half lengthwise. Using a small melon ball scoop or a very small spoon, scoop out potato pulp, leaving 1/4-inch shells. Cut a thin slice from the bottom of each potato half so it stands upright. Place potatoes, cut sides up, in a 15x10x1-inch baking pan.

2. In a small bowl, combine mustard, oil, and 1 teaspoon Old Bay® seasoning. Brush insides of potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.

3. Meanwhile, for filling, in a small bowl, combine shrimp, cream cheese, Gouda cheese, bacon, and remaining 1 teaspoon Old Bay® seasoning. Spoon filling into potato shells, mounding slightly.

4. Bake for 12 to 15 minutes more or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives.

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