Margarita Shrimp Stuffed Potatoes

May 10, 2013

On a recent trip to Aroostook County, I enjoyed a delicious meal with farmers and local food supporters at the Whole Potato Café and Commons in Presque Isle. This unique place is a community gallery and performance space where young people and their community can experiment and investigate music, movement, art, poetry, ecology, film and theatre.

The Café features various programs, performances, exhibitions and workshops throughout the year. Creativity seems to vibrate throughout the entire space, including the best part, the food. Diners are offered an exciting array of options from the “Potato Bar.”

For starters, there are oil tossed and herb roasted potato wedges like garlic Parmesan served with basil pesto, or African; sweet potato roasted wedges served with a peanut dipping sauce. For a satisfying meal, they offer an international menu of baked stuffed potatoes, each named for the local farmer that grows the primary ingredient.

On this occasion, our selections included “The Good”; a baked potato stuffed with the Good family’s chicken, Pico de Gallo, and cheddar, “The Maynard”; a baked potato stuffed with Stan Maynard’s Scottish Highland beef, spinach and cheddar, and “The Smith”; a baked potato stuffed with garlic and herb roasted Smith farm broccoli, caramelized onion, and blue cheese.

Inspired by this feast, I couldn’t wait to return to the kitchen and try some tasty new creations. The recipe for Margarita Shrimp Baked Stuffed Potatoes combines the bounty from the county with that from the sea. Just imagine what one could do with lobster? Be sure to send along your recipes so I can test them!

Margarita Shrimp Stuffed Potatoes

Margarita Shrimp Stuffed Potatoes

Cheryl Wixson
The recipe for Margarita Shrimp Baked Stuffed Potatoes combines the bounty from the county with that from the sea.
Servings 4


  • 4 baking potatoes (russet, Yukon Gold) scrubbed
  • 1 pound Maine shrimp meat
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 3 tablespoons lime juice
  • 1 teaspoon hot pepper flakes (vary according to taste)
  • 1 cup Emily's Taco Sauce
  • 1/2 cup sour cream or Greek yogurt
  • sea salt and fresh pepper to taste


  • Preheat the oven to 400 degrees. Scrub the potatoes and bake until done, about 35 – 45 minutes.
  • In a large fry pan, heat the oil over medium heat. Add the garlic and cook, stirring until softened, about 3 minutes. Add the Maine shrimp meat. Stir quickly and then add the lime juice and hot pepper flakes. Allow to simmer briefly, and then remove from heat. Be careful not to overcook the shrimp meat.
  • To serve, slit the tops of the baked potatoes and squeeze to open. Divide the Margarita shrimp between the four potatoes. Spoon ¼ cup of salsa over each potato, and top each with a dollop of sour cream or Greek yogurt.

Cheryl's Notes

Nutritional analysis per serving: 375 calories, 29 grams protein, 47 grams carbohydrates, 8 grams fat, (0 grams trans fat), 335 mg. sodium, 5 grams fiber.

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