Directions:
- Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
- In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm.
- In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.6 Kcal (1087 kJ) | ||
| Calories from fat | 113.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 19% | |
|---|---|---|---|
| Cholesterol | 18mg | 6% | |
| Sodium | 777.92mg | 32% | |
| Potassium | 502.43mg | 11% | |
| Total Carbs | 32.88g | 11% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.6mg | 9% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 143.82 Kcal (602 kJ) | ||
| Calories from fat | 63.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 19% | |
|---|---|---|---|
| Cholesterol | 9.97mg | 6% | |
| Sodium | 430.96mg | 32% | |
| Potassium | 278.34mg | 11% | |
| Total Carbs | 18.22g | 11% | |
| Sugars | 3.03g | 22% | |
| Dietary Fiber | 2.32g | 17% | |
| Protein | 2.58g | 9% | |
| Vitamin C | 3.6mg | 11% | |
| Vitamin A | 0.7mg | 43% | |
| Iron | 0.9mg | 9% | |
| Calcium | 38.3mg | 7% | |
* 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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