Northwest Fisherman's Sundae

Serves 2


  • 2 large Russet baking potatoes, well washed
  • 1 1/2 cups Shrimp Pate (see recipes page)
  • 3/4 cup Sharp Cheddar cheese, shredded
  • 2 small Roma tomatoes or diced Sun-dried tomatoes
  • 2 green onions, finely chopped
  • Salt & Pepper


  1. Preheat oven to 375 degrees.
  2. Rub washed potatoes with butter and sprinkle with coarsely ground black pepper and kosher salt.
  3. Using a dinner fork, poke a few holes in the top of each potato and place them on a sheet pan in the center of the preheated oven. Bake for 45 to 55 minutes or until easily pierced with a fork.
  4. When the potatoes are done, remove them from the oven and immediately position an oven rack close to the broiler (about 6 inches away). Preheat the broiler to high.
  5. Using a hot pad or towel to avoid getting burned on the hot potato, make a deep cut longwise down the potato. Gently pinch or squeeze the potato to form a deep "pocket". Fill with pate' and mound above the surface. Pack half the tomato pieces on the pate' and top with the shredded cheese.
  6. Return the potatoes to the oven, carefully positioning them under the broiler. Broil just long enough to melt the cheese and brown slightly.
  7. Top with additional tomatoes if desired.


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