4 large baking potatoes
Vegetable oil
Coarse sea salt
1/4 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 can (12.5 ounces) cream of mushroom or cream of shrimp soup, undiluted
1 can (4.5 ounces) cocktail shrimp or thawed package (5 ounces) small, frozen shrimp
1 package frozen scallops and/or crabmeat (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Cheddar cheese to taste

Wash potatoes, rub skins with oil, roll in coarse sea salt, wrap in foil and bake at 425 degrees for 1 hour. Allow to cool, then cut potatoes in half lengthwise, carefully scoop out insides and mash pulp in small bowl. Combine pulp with butter, cream cheese, soup and desired seafood—shrimp, scallops and/or crab—salt and pepper. Stuff shells with this mixture. Top with cheese. Place on a cookie sheet and bake 8 to 10 minutes or until cheese is melted.

Servings: 8. Serving size: 1/2 potato. Per serving (made with shrimp only): 245 calories, 9.3 g protein, 13.7 g fat, 18.4 g carbohydrates, 1.4 g dietary fiber, 574 mg sodium, 1.6 g sugars, 82 mg cholesterol

Terry Weaver, Southwest Texas Electric Cooperative