Shrimp-And-Mushroom Stuffed Potatoes

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Southern Living


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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

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