Instructions: Peel one of the potatoes and chop into small cubes.

Boil in the chicken broth until tender. Drain potatoes (reserving broth), crush and set aside.

Bake the other two potatoes whole in the microwave or oven.

Slice
in half lengthways and scoop out and crush the flesh leaving the skins intact (you know the way). Mix this with the potato that was boiled in the broth. Keep warm.

Reheat the broth in a medium saucepan and when boiling, add the onion, scallion, garlic and hot pepper. Reduce heat.

When the mixture becomes fragrant, add the shrimp, mushrooms and parsley. Season with black pepper and paprika.

Saute until the shrimp turns pink and the liquid is almost gone.

Remove from heat and immediately mix with the crushed potato, incorporating the parmesan cheese.

Refill the potato skins, top with bread crumbs and bake at 350 degrees for 30 minutes.

Serve with a salad. (Serves 2)

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