Shrimp-And-Mushroom Stuffed Potatoes

• 1 pound peeled, small fresh shrimp
• 6 cups water
• 1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix
• 8 large baking potatoes, baked
• 2 tablespoons butter or margarine
• 4 green onions, chopped
• 1 small onion, chopped
• 1 1/4 cups sliced fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1 1/4 cups half-and-half
• 3/4 cup (3 ounces) shredded Cheddar cheese, divided
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese

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. Drain and rinse with cold water.
3. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Mash pulp.
4. Melt butter in a large skillet over medium heat; add green onions and next 3 ingredients, and saute 5 minutes. 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. Sprinkle evenly with remaining 1/4 cup Cheddar cheese, breadcrumbs, and Parmesan cheese.
5. Bake at 350u0b0 for 20 minutes.

shrimp, water, crawfish, baking potatoes, butter, green onions, onion, mushrooms, green bell pepper, cheddar cheese, salt, ground pepper, italianseasoned breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/shrimp-and-mushroom-stuffed-potatoes (may not work)