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| Shrimp and Broccoli Stuffed Spuds |
| 4 large russet potatoes, washed and pricked with fork 1 cup tiny, cooked shrimp 1 1/2 cups broccoli florets 3 green onions, chopped 1 1/2 cups vegetable or chicken broth 2 teaspoons cornstarch Salt and pepper to taste |
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| Bake the potatoes in a 400-degree oven for about one
hour or until tender. Remove from oven and cool slightly. Scoop out inside of
the potato, leaving a 1-inch shell. Season the reserved potato with salt and
pepper and a little margarine, if desired. Spoon the potato mixture back into
the potato shells. Bring the broth to simmer in a skillet. Add the broccoli and cook about five minutes. Stir in the cornstarch. Add the shrimp and green onions and cook until heated through, about two minutes. Place each potato on a serving plate. Top with some of the broccoli-shrimp mixture. |
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| Serves four. |
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