• 12 medium baking potatoes
• 3 small cans shrimp
• 1 cup butter or margarine
• 2 cups grated sharp cheese
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup grated onion
• 1 1/2 cup light cream
• paprika

Bake potatoes at 325 degrees until well done.  Cut potatoes in half lengthwise and scoop out potatoes.  Put into bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.  *Use either for appetizer or entree.

(Gail Norden)