Best 9 Broccoli Shrimp Stuffed Potatoes Recipes

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Broccoli shrimp stuffed potatoes are a delicious and easy-to-make dish that is sure to please the whole family. This dish combines the flavors of tender potatoes, succulent shrimp, and crisp broccoli in a creamy, cheesy sauce. With just a few simple ingredients and some basic cooking skills, you can create a satisfying meal that is perfect for a weeknight dinner or a special occasion. Follow our step-by-step guide and tips to discover the best recipe for broccoli shrimp stuffed potatoes that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI AND SHRIMP-STUFFED POTATOES



Broccoli and Shrimp-Stuffed Potatoes image

This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!

Provided by Kim127

Categories     One Dish Meal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 12

2 large baking potatoes
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter

Steps:

  • Preheat oven to 400°F.
  • Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
  • Set aside.
  • In a 10-inch skillet, heat oil over medium heat.
  • Add the onion and cook for 5-7 minutes until golden.
  • Add the garlic and broccoli and cook, stirring, for 1 minute.
  • Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
  • When cool enough to handle, halve the potatoes lengthwise.
  • Scoop out the flesh into a bowl, leaving a thin shell.
  • Mash the potato.
  • Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
  • Stir gently until mixture is combined.
  • Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
  • Spoon any leftover filling around the potato shells.
  • Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
  • Bake in oven for 15-20 minutes, until heated through.

Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES



Everything-Spiced Shrimp, Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds small red potatoes, quartered
Kosher salt
4 cups small broccoli florets (about 9 ounces)
6 ounces (heaping 2/3 cup) chive-onion cream cheese
Freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
1 tablespoon extra-virgin olive oil
2 tablespoons everything seasoning, plus more for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
  • Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
  • Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
  • Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

BROCCOLI STUFFED BAKED POTATOES



Broccoli Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

  • Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

SHRIMP-STUFFED BAKED POTATOES



Shrimp-Stuffed Baked Potatoes image

Instead of a baked potato side, with the usual toppings, add some shrimp and a lovely sauce to create a tasty main dish. We like this served with steamed broccoli and French bread.

Provided by Bibi

Categories     Baked Potatoes

Time 1h10m

Yield 4

Number Of Ingredients 13

4 medium baking potatoes
2 cups milk, plus more as needed
½ cup heavy cream
4 tablespoons unsalted butter
1 clove garlic, minced
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 ½ cups grated Gruyere cheese
¼ cup grated Parmesan cheese
1 pound cooked shrimp, peeled and deveined
¼ cup freshly chopped parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
  • Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
  • Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
  • Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
  • Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
  • To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 762.2 calories, Carbohydrate 50.6 g, Cholesterol 351.3 mg, Fat 41 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 24.6 g, Sodium 690.2 mg, Sugar 7.7 g

BROCCOLI-STUFFED POTATOES



Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

  • In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

PARMESAN AND BROCCOLI STUFFED POTATOES



Parmesan and Broccoli Stuffed Potatoes image

This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.

Provided by Janice Unfried

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 4

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

Steps:

  • Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g

SHRIMP STUFFED POTATOES



Shrimp Stuffed Potatoes image

I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!

Provided by cooking_geek

Categories     Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
  • Fold the shrimp and both cheeses into the mixture.
  • Gently stuff the mixture back into the potato shells, making sure not to break them.
  • Pile the mixture as high as you can on top of the potato shells.
  • Sprinkle each potato with cheese and paprika for color.
  • Bake in the oven for approximately 20 to 30 minutes until browned on top.

Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4

SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY



Shrimp Boil Stuffed Potatoes Recipe by Tasty image

Here's what you need: medium russet potatoes, olive oil, kosher salt, sour cream, Tasty™ Jazzy Seasoning Mix, shrimps, unsalted butter, red onion, celery stalk, frozen corn, grated cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 11

2 medium russet potatoes, scrubbed
2 teaspoons olive oil, divided
½ teaspoon kosher salt, plus more to taste
¼ cup sour cream
2 tablespoons Tasty™ Jazzy Seasoning Mix
8 shrimps, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons red onion, diced
½ celery stalk, diced
¼ cup frozen corn
½ cup grated cheddar cheese, plus more to taste for the topping

Steps:

  • In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
  • Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
  • Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
  • Add the sour cream to the potato flesh and mash until no clumps remain.
  • Preheat the oven to 350°F (175°C).
  • Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
  • Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
  • Spoon the filling into the potato skins and top with the remaining cheddar cheese.
  • Bake for 5-7 minutes, until the cheese is melted and lightly browned.
  • Transfer the potatoes to a serving plate and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams

BROCCOLI-STUFFED SOLE



Broccoli-Stuffed Sole image

"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons butter, melted
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat cheddar cheese
8 sole or whitefish fillets (4 ounces each)

Steps:

  • In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

  • For a crispy potato skin, bake the potatoes until the skins are slightly wrinkled and a fork can easily pierce through the center.
  • To prevent the potatoes from drying out, wrap them in aluminum foil before baking.
  • Use a variety of cheeses to create a flavorful filling. Cheddar, Parmesan, and mozzarella are all good options.
  • Add cooked bacon, ham, or sausage to the filling for a heartier meal.
  • Top the potatoes with a dollop of sour cream or yogurt before serving.

Conclusion:

Broccoli shrimp stuffed potatoes are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover broccoli and shrimp. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give broccoli shrimp stuffed potatoes a try.

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