Double Baked Potatoes with Broccoli, Corn and Shrimp | RICARDO

Ingredients

• 2 tbsp (30 ml) butter, melted
• 1 clove garlic, finely chopped
• 4 large russet potatoes, scrubbed clean
• 3/4 cup (190 g) cottage cheese
• 3/4 cup (75 g) grated cheddar cheese
• 2 cups (140 g) small broccoli florets
• 1/2 lb (225 g) frozen Nordic shrimp, thawed and drained
• 1/2 cup (70 g) frozen corn kernels, thawed
• 2 tsp (10 ml) jalapeno pepper, seeded and chopped
• 2 tbsp (30 ml) olive oil
• 1/2 cup (125 ml) sour cream
• Salt and pepper