Broccoli-Shrimp Stuffed Idaho® Potatoes

Turn a fluffy Idaho® potato into a meal by stuffing it with broccoli florets and shrimp.


  • 2 large Idaho® potatoes
  • 1 cup fresh broccoli florets
  • 1 green onion, thinly sliced
  • 3/4 cup chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons cornstarch
  • 1/3 cup fresh or frozen cooked shrimp, or 1 (6-ounce) can shrimp, drained
  • 2 teaspoons diced pimiento (optional)


  1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave on HIGH 6 - 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato.
  2. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover and microwave on HIGH 3 - 4 minutes, or until tender. Drain.
  3. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measuring cup, microwave, uncovered, on HIGH 2 - 3 minutes, or until slightly thickened.
  4. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.
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Yield: 2 Servings
Calories: 399
Sodium: 696 mg
Fat: 3 g
Protein: 25 g
Cholesterol: 124 mg

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