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Broccoli-Shrimp Stuffed Idaho® Potatoes

Broccoli-Shrimp Stuffed Idaho Potatoes recipe

Turn a fluffy Idaho® potato into a meal by stuffing it with broccoli florets and shrimp.


  • 2 large Idaho® potatoes
  • 1 cup fresh broccoli florets
  • 1 green onion, thinly sliced
  • 3/4 cup chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 1/3 cup fresh or frozen cooked shrimp or 1 (6-ounce) can shrimp, drained
  • 2 teaspoons diced pimiento (optional)


  1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave on HIGH for 6 - 8 minutes, turning and rearranging once; let stand for 2 minutes.
  2. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato.
  3. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover and microwave on HIGH for 3 - 4 minutes, or until tender. Drain.
  4. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measuring cup, microwave, uncovered, on HIGH for 2 - 3 minutes, or until slightly thickened.
  5. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.

Yield: 2 servings

Nutritional Information: Calories: 399 Sodium: 696 mg Fat: 3 g Protein: 25 g Cholesterol: 124 mg

Reprinted with permission from the Idaho Potato Commission.


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