Shrimp-and-Mushroom Stuffed Potatoes

Ingredients

• 8 large baking potatoes 
• 2 tablespoons butter 
• 3 ounce crawfish tails 
• 1.3 cups mushrooms fresh sliced
• 0.5 cup bell pepper green chopped
• 4  green onions chopped
• 0.5 teaspoon coarsely ground pepper 
• 1.3 cups half-and-half 
• 0.3 cup italian-seasoned breadcrumbs 
• 1 small onion chopped
• 0.3 cup parmesan cheese grated
• 0.8 teaspoon salt 
• 3 ounces cheddar cheese shredded divided
• 1 pound shrimp fresh peeled
• 6 cups water 

Equipment

• frying pan
• baking sheet
• oven
• dutch oven

Directions

1. Devein shrimp, if desired.
2. Bring 6 cups water and boil-in-bag mix to a boil in a Dutch oven; add shrimp, and cook 3 minutes or just until shrimp turn pink.
3. Drain and rinse with cold water.
4. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Mash pulp.
5. Melt butter in a large skillet over medium heat; add green onions and next 3 ingredients, and saut 5 minutes.
6. Add half-and-half; cook, stirring often, 2 minutes. Stir in mashed pulp, shrimp, 1/2 cup Cheddar cheese, salt, and pepper. Spoon into shells, and place on a baking sheet.
7. Sprinkle evenly with remaining 1/4 cup Cheddar cheese, breadcrumbs, and Parmesan cheese.
8. Bake at 350 for 20 minutes.