Seafood stuffed potatoes

Yield: 5 Servings

Measure Ingredient
6 mediums Baking potatoes
6 slices Bacon; cut in small pieces
⅓ cup Minced onion
⅓ cup Milk
1 \N Egg; beaten
¼ teaspoon Sweet paprika
2 tablespoons Butter
1 cup Chopped clams (one 6 1/2 OZ. can)
\N \N Buttered bread crumbs

Bake potatoes, remove from oven and split lengthwise into halves.

Scoop out potatoes and mash with milk, egg, paprika, and butter. Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and saute one minute. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs. At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes.

Serves 6.

Andrea, Cordova, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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