Shrimp Stuffed Potatoes
|White potatoes||4 Medium|
|Frozen cream of shrimp soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated onion||1 Tablespoon|
|Black pepper||1 Dash|
|Sharp cheese||1⁄2 Cup (8 tbs), grated|
Bake potatoes in 400 degree oven for 1 hour.
Combine soup, milk, onion and pepper in saucepan.
Heat slowly, stirring constantly.
Add cheese and stir until melted.
Halve potatoes and scoop out pulp.
Add soup slowly, mixing at low speed until blended.
Beat at high speed until fluffy.
Spoon into potato shells.
Sprinkle with paprika.
Bake on cookie sheet about 15 minutes or until hot.