Scallop Stuffed Baked Potatoes
Okay, this one sounds off-the-wall and slightly loopy, but trust me – it’s simple and reasonably inexpensive if you get a bag of frozen scallops when they’re on sale.
And they taste absolutely great!
4 large baking potatoes
1 pound scallops
1 medium onion
1 head garlic
Dill
Butter
Sour Cream
Grated cheese
Green onion
Salt and pepper
Scrub and place 4 potatoes in a 375° oven. Bake until done through. Remove potatoes from oven and place on a rack to cool.
Finely diced the onion and garlic then saute in butter in a medium-hot pan until translucent and fragrant. Add scallops and dill to the pan and saute until the scallops are just done. Remove from the heat and set aside to cool.
Cut a quarter to a half inch off a side of each potato and scoop out the majority of the potato flesh into a bowl, setting the emptied skins into an oven safe baking dish or casserole.
Roughly mash the potato flesh and stir in the scallop mixture. If it seems dry, add some butter and sour creme. Add salt and pepper to taste and spoon the combined mixture back into the potato skins.
Top with grated cheese and finely chopped green onion then place back in the oven and bake until the cheese is melted and the potatoes are warmed through.
Serve with a tossed salad and enjoy!