Double Baked Potatoes with Broccoli, Corn and Shrimp

Double Baked Potatoes with Broccoli, Corn and Shrimp

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
Featured in RICARDO Magazine FALL 2015 (p. 51)
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • 2 tbsp (30 ml) butter, melted
    • 1 clove garlic, finely chopped
    • 4 large russet potatoes, scrubbed clean
    • 3/4 cup (190 g) cottage cheese
    • 3/4 cup (75 g) grated cheddar cheese
    • 2 cups (140 g) small broccoli florets
    • 1/2 lb (225 g) frozen Nordic shrimp, thawed and drained
    • 1/2 cup (70 g) frozen corn kernels, thawed
    • 2 tsp (10 ml) jalapeno pepper, seeded and chopped
    • 2 tbsp (30 ml) olive oil
    • 1/2 cup (125 ml) sour cream
    • Salt and pepper

Preparation

Personal Note

To help you with this recipe

RICARDO Stainless Steel Grater

RICARDO Stainless Steel Grater

29.99 $

This 4-sided grater can do everything from zest lemons to grate potatoes. Its non-slip base provides comfort and stability. With the graduated container, freshly grated ingredients can be stored in the refrigerator.

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