Roasted New Potatoes Filled with Corn and Shrimp

Ingredients

• 2 tablespoons cider vinegar 
• 1.5 cups whole-kernel corn frozen thawed drained
• 24 servings tarragon leaves fresh
• 3 tablespoons green onions minced
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 1.5 pounds potatoes red
• 0.3 teaspoon salt 
• 24 small shrimp cooked peeled
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use.
2. Sprinkle insides of potato shells with salt and pepper.
3. Place potato shells upside down on a baking sheet coated with cooking spray.
4. Bake at 450 for 15 minutes; set aside.
5. Heat oil in a medium skillet over medium-high heat.
6. Add corn and green onions; saut 2 minutes.
7. Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp.
8. Garnish with tarragon leaves.