- 12 medium Potatoes
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 1.5 cups Mushrooms
- 750 g peeled shrimps
- 1.5 cups Milk
- 2 cubes MAGGI Chicken Stock
- 1 cup fresh dill
- 1 teaspoon ground black pepper
- 1.5 tablespoons corn flour
Baked Potatoes with Shrimps
INGREDIENTS
Baked Potatoes with Shrimps with
Baked Potatoes with Shrimps with 
- 12 medium Potatoes
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 1.5 cups Mushrooms
- 750 g peeled shrimps
- 1.5 cups Milk
- 2 cubes MAGGI Chicken Stock
- 1 cup fresh dill
- 1 teaspoon ground black pepper
- 1.5 tablespoons corn flour
NUTRITIONAL INFORMATION
Baked Potatoes with Shrimps with
Baked Potatoes with Shrimps with
- Energy 588 (Kcal)
- Protein 37 (g)
- Total Fat 9.1 (g)
HOW TO PREPARE
Baked Potatoes with Shrimps with
Baked Potatoes with Shrimps with
1
Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
2
Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.
3
Add shrimps, milk, MAGGI Chicken Stock cubes, dill and black pepper. Cook for 3 minutes.
4
Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.
5
Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.
6
Spoon some of the shrimps mixture in each hole and serve immediately.
REVIEWS
Baked Potatoes with Shrimps with
