Cooking oil shortening, butter, or margarine
1/4 cup butter or margarine melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
1 pound deveined shrimp
Salt and pepper and taco seasoning to taste
Toppers such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. While potatoes broil, sauteed 3/4 of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Top with shrimp and serve with desired toppers. Makes 24 servings.