Shelly's Recipe

Shrimp-Stuffed Red Potatoes

Category: Hot

Makes about 40

1 1/2 pounds small or baby red potatoes (about 20)
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 teaspoons finely chopped leeks
1/2 cup finely grated cheddar cheese
40 to 60 small salad shrimp (about 5 to 6 ounces)
1 to 2 teaspoons dried or finely chopped fresh dill

Cover potatoes with cold water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender but still firm, about 7 to 12 minutes. (Use a thin skewer to test for doneness.) Remove from water and cool. Slice each potato in half, using a sharp, thin knife; do not to tear skins. Scoop out centers with 3/4- to 1 1/4-inch melon-baller or use a 1/4 or 1/2 metal teaspoon measure, depending on size of potato, leaving a 1/4-inch wall. Trim bottoms of potatoes, if necessary, and nestle, scooped side up, on a heat-proof platter.

In medium bowl, combine sour cream, seasoning salt, pepper and leeks. Spoon 1 to 2 teaspoons of sour cream mixture into halved, hollowed-out potatoes and sprinkle with cheese. If desired, place under broiler for a few seconds to melt cheese.

Depending on size of shrimp, arrange 1 to 3 shrimp on top of each filled potato, pressing down slightly to make them adhere to filling. Sprinkle lightly with dill and serve.