Seafood Stuffed Idaho® Potato

Seafood Stuffed Idaho® Potato

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Yield : 2 servings
Recipe courtesy of Wayne Oden, Manager, Hartford Hospital, Hartford, CT

Ingredients & Directions

1 each

2 oz

2 oz

2 oz

1 each

3 leaves

1 clove

1 tbsp

1 tbsp

Pinch

3 oz

2 1/2 tsp

1/2 tsp

Idaho® Russet Potato scrubbed (100 ct) cooked,
cut in half length wise

Bay Scallops

31-35 Shrimp, peeled/deveined tail-less

Lobster meat diced

Scallion, thinly sliced, green only

Lemon Balm, fine julienne

Garlic, minced

Bacon/cooked crisp/crumbled

Butter

Mexican sea salt

Heavy cream

Chopped parsley

Lemon zest

Method

Scoop insides from potato halves and reserve.

Deep fry both potato skins to golden brown, drain well.

Melt butter in pan add seafood, garlic and scallions.

When almost done, deglaze pan with wine; add lemon balm and stir.

Add bacon, reserved potato and heavy cream; stir.

Season with sea salt.

Place under broiler for 15 seconds.

Serve on a bed of greens. Garnish with chopped parsley and lemon zest.

Table of Contents

• Egg White Asparagus Quiche
• Pollo Tostada
• Garlic Knot Rolls
• Wheatberry Salad
• Minestrone Soup
• Bacon Bourbon Salmon Sandwich
• Rustic Italian Cod Bruschetta

• Seafood Stuffed Idaho® Potato
• Crab Meat Stuffing
• Five Cheese Artichoke & Crab Dip
• Café Latte
• Chorizo, Rice & Egg Wrap
• Tortilla Soup with Chicken and Rice