This week on BHG Delish Dish, I’m sharing these Shrimp Nacho Potato Skins. Yes, I am going through a shrimp phase but believe me when I say these are perfect for the Super Bowl.
I’m not very good at watching football but I am good at eating football treats, like these. Potato Skins are the perfect game day dish to have on site at your party this weekend. I wouldn’t steer you wrong with these. They are amazing and so simple to create. I like to think of them as comfort food served in a potato boat. Because these are handheld, you might eat a few too many of these but heck, its the Super Bowl so enjoy yourself and leave the guilt for the next day.
I got the idea for these from shrimp nachos I recently had at a restaurant. I was totally blown away. It is probably because I adore shrimp on any and everything so nachos seemed like a natural fit in my book.
I happen to think these are revolutionary with the wonderful nacho toppings and perfectly sauteed shrimp on crisp cheesy potato skins. Doesn’t that sound incredible? If it does, head over to Delish Dish and get the recipe HERE.
- 6 medium potatoes, such as russet (2 pounds)
- Cooking oil, shortening, butter, or margarine
- ¼ cup butter or margarine, melted
- ¼ teaspoon seasoned salt
- Ground red pepper
- 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
- 1 pound deveined shrimp
- Salt and pepper and taco seasoning to taste
- Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
- Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender.
- (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving ¼-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
- Brush both sides of the potato pieces with the ¼ cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
- While potatoes broil, sauteed ¾ of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste.
- Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Top with shrimp and serve with desired toppers. Makes 24 servings.