Broccoliandshrimpstuffedpotatoes Recipes

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BROCCOLI POTATO SUPREME



Broccoli Potato Supreme image

My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! -Jane Birch, Edison, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups hot mashed potatoes
3 ounces cream cheese, softened
1/4 cup whole milk
1 large egg
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2.8 ounces) French-fried onions, divided
4-1/2 cups fresh broccoli florets
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

Nutrition Facts : Calories 276 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BROCCOLI AND SHRIMP-STUFFED POTATOES



Broccoli and Shrimp-Stuffed Potatoes image

This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!

Provided by Kim127

Categories     One Dish Meal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 12

2 large baking potatoes
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter

Steps:

  • Preheat oven to 400°F.
  • Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
  • Set aside.
  • In a 10-inch skillet, heat oil over medium heat.
  • Add the onion and cook for 5-7 minutes until golden.
  • Add the garlic and broccoli and cook, stirring, for 1 minute.
  • Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
  • When cool enough to handle, halve the potatoes lengthwise.
  • Scoop out the flesh into a bowl, leaving a thin shell.
  • Mash the potato.
  • Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
  • Stir gently until mixture is combined.
  • Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
  • Spoon any leftover filling around the potato shells.
  • Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
  • Bake in oven for 15-20 minutes, until heated through.

Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9

BROCCOLI STUFFED BAKED POTATOES



Broccoli Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

  • Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES



Everything-Spiced Shrimp, Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds small red potatoes, quartered
Kosher salt
4 cups small broccoli florets (about 9 ounces)
6 ounces (heaping 2/3 cup) chive-onion cream cheese
Freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
1 tablespoon extra-virgin olive oil
2 tablespoons everything seasoning, plus more for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
  • Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
  • Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
  • Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

SHRIMP STUFFED POTATOES



Shrimp Stuffed Potatoes image

I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!

Provided by cooking_geek

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
  • Fold the shrimp and both cheeses into the mixture.
  • Gently stuff the mixture back into the potato shells, making sure not to break them.
  • Pile the mixture as high as you can on top of the potato shells.
  • Sprinkle each potato with cheese and paprika for color.
  • Bake in the oven for approximately 20 to 30 minutes until browned on top.

Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4

SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY



Shrimp Boil Stuffed Potatoes Recipe by Tasty image

Here's what you need: medium russet potatoes, olive oil, kosher salt, sour cream, Tasty™ Jazzy Seasoning Mix, shrimps, unsalted butter, red onion, celery stalk, frozen corn, grated cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 11

2 medium russet potatoes, scrubbed
2 teaspoons olive oil, divided
½ teaspoon kosher salt, plus more to taste
¼ cup sour cream
2 tablespoons Tasty™ Jazzy Seasoning Mix
8 shrimps, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons red onion, diced
½ celery stalk, diced
¼ cup frozen corn
½ cup grated cheddar cheese, plus more to taste for the topping

Steps:

  • In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
  • Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
  • Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
  • Add the sour cream to the potato flesh and mash until no clumps remain.
  • Preheat the oven to 350°F (175°C).
  • Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
  • Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
  • Spoon the filling into the potato skins and top with the remaining cheddar cheese.
  • Bake for 5-7 minutes, until the cheese is melted and lightly browned.
  • Transfer the potatoes to a serving plate and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams

BROCCOLI-STUFFED POTATOES



Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

  • In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

PARMESAN AND BROCCOLI STUFFED POTATOES



Parmesan and Broccoli Stuffed Potatoes image

This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.

Provided by Janice Unfried

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 4

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

Steps:

  • Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g

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