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Seafood Spuds

Ingredients

  • 4 medium baking potatoes washed
  • 4 ounces of Philadelphia Original Cooking Crème or substitute cream cheese spread
  • 1 cup cheddar cheese shredded
  • 1/2 cup milk
  • 3 tbsp flour
  • 3 tbsp butter
  • 1/2 lb tail off med-large shrimp peeled
  • 2 tbsp green onions chopped
  • 2 tbsp olive oil
  • 4 ounces white button mushrooms coarsely chopped
  • 2 tbsp sour cream optional

Instructions

  • Poke holes with a fork in potatoes then place in the microwave for 15-20 minutes until they are cooked through and easily pierced with a fork or bake in a 425 degree oven for 1 hour.
  • Heat a sauté pan with one tbsp olive oil.
  • Add mushrooms and cook until caramelized and golden. Set aside.
  • For the cheese sauce, heat a saucepan over medium low and add butter.
  • Melt butter then stir in flour.
  • Stir together until thickened then turn down heat to low and add milk.
  • Stir constantly until well combined and thick then add cooking crème.
  • Season with salt and white pepper.
  • Mix in shredded cheese until creamy.
  • Heat another sauté pan over medium and add 1 tbsp olive oil.
  • Add shrimp, season with salt and ground pepper and cook for a minute until bright pink.
  • Remove from heat.
  • Place two potatoes on a serving plate.
  • Cut the end off of one side of each potato.
  • Split potatoes open and press cut sides together to form one large spud!
  • Fluff insides with a fork, pulling potato away from the skin.
  • Top with half of the mushrooms, shrimp, and then spread on the cream sauce
  • Add a sprinkle of green onions and serve with a side of sour cream.
  • Repeat with other spud.
  • Serve hot and dig in!