4 large russet potatoes 2 egg yolks Half and half cream 4 Tablespoons parsley, chopped 2 Tablespoons chives, chopped 1 cup small cooked shrimp 1/2 cup cheddar cheese, grated Salt to taste
Preheat oven to 400 degrees F. Wash and dry the potatoes. Place potatoes on a baking pan and bake in the hot oven for 1 hour, or until the potatoes are tender. Do not turn the oven off. Cut a thin slice from the top of each potato and scoop out the pulp, leaving the skin intact. Place the pulp in a bowl and add yolks. Beat with enough cream to make light and fluffy. Fold in 2 Tablespoons parsley, chives and shrimp; mix well. Spoon the potato mixture back into potato skins, mounding on top. Sprinkle with cheese. Return to the baking pan and bake for 20 minutes. Sprinkle each potato with parsley. Serve.