Directions:
- Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use. Sprinkle insides of potato shells with salt and pepper. Place potato shells upside down on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes; set aside.
- Heat oil in a medium skillet over medium-high heat. Add corn and green onions; sauté 2 minutes. Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp. Garnish with tarragon leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.47 Kcal (2778 kJ) | ||
| Calories from fat | 169.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.89g | 29% | |
|---|---|---|---|
| Cholesterol | 124.2mg | 41% | |
| Sodium | 668.08mg | 28% | |
| Potassium | 2080.07mg | 44% | |
| Total Carbs | 92.84g | 31% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 10.25g | 41% | |
| Protein | 30.12g | 60% | |
| Vitamin C | 33.7mg | 56% | |
| Iron | 4.5mg | 25% | |
| Calcium | 110.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.78 Kcal (489 kJ) | ||
| Calories from fat | 29.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 29% | |
|---|---|---|---|
| Cholesterol | 21.86mg | 41% | |
| Sodium | 117.6mg | 28% | |
| Potassium | 366.14mg | 44% | |
| Total Carbs | 16.34g | 31% | |
| Sugars | 1.4g | 32% | |
| Dietary Fiber | 1.8g | 41% | |
| Protein | 5.3g | 60% | |
| Vitamin C | 5.9mg | 56% | |
| Iron | 0.8mg | 25% | |
| Calcium | 19.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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