Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Ingredients
- 6 slices bacon
- 1 ½ pounds baby potatoes
- 1 tablespoon vegetable oil
- salt and ground black pepper to taste
- 3 tablespoons butter, melted
- 3 tablespoons mascarpone cheese
- 3 green onions, finely chopped
- 3 tablespoons shredded Cheddar cheese
- ½ pound shrimp, peeled and deveined
- 1 pinch Creole seasoning, or to taste
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
Step 2
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
Step 3
Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
Step 4
Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
Step 5
Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
Step 6
Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
Step 7
Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
Step 8
Season shrimp with Creole seasoning; transfer to a grill pan.
Step 9
Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Cook’s Note:
If you're using multi-colored baby potatoes, mash purple potato flesh in a separate bowl.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 287 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat8g | 40% |
Cholesterol96mg | 32% |
Sodium409mg | 18% |
Total Carbohydrate21g | 7% |
Dietary Fiber3g | 10% |
Total Sugars1g | |
Protein14g | |
Vitamin C24mg | 122% |
Calcium73mg | 6% |
Iron2mg | 12% |
Potassium611mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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