2 cans (6 1/2 oz.) shrimp
6 med. baking potatoes
1 tbsp. butter
1 1/2 tsp. salt
Dash pepper
1 1/2 tsp. grated onion
1/2 c. chopped parsley (or finely chopped celery)
3/4-1 c. milk
3/4 c. grated cheese

Drain shrimp. Bake potatoes until soft. Cut a slice off top of each potato. Scoop out the insides. Mash the potatoes using butter, seasonings, parsley and milk; blend well. Fold in shrimp and stuff the potato shells. Sprinkle cheese over top. Bake in hot oven, 400 degrees until potatoes are reheated and cheese is melted. Serves 6. These may be made ahead of time and reheated when needed.