bean-stuffed potato with scampi tails
- 2 large baking potatoes, scrubbed
- 6 tablespoons extra-virgin olive oil, plus extra
- 6 ounces each dried cannellini beans, red kidney beans and lamon (or cranberry beans), soaked separately in cold water overnight
- 10 ounces fresh scampi tails (or jumbo shrimp)
- Salt and freshly ground pepper
- 1 teaspoon fresh marjoram, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped, divided
Preheat oven to 350°F. Pierce each potato several times with a sharp knife, and place on a lightly oiled baking sheet. Bake until tender, about 40 minutes.
In the meantime, drain the beans, and place them in 3 separate saucepans. Add enough cold water to cover by 2 inches, and bring to a simmer. Cook the beans until tender, about 40 minutes. (The cooking times will vary slightly for each bean depending on size, age and type.)
In a skillet over medium-high heat, warm 1 tablespoon of olive oil, and add the scampi tails. Season with salt and pepper, and sauté until cooked through, about 4 minutes. Set aside, and keep warm.
When the potatoes are done, cut them in half crosswise, and scoop out the flesh, being careful not to tear the skin. Reserve the skins. Place the potato flesh in a bowl, and mash well.
Drain the beans. (Reserve ½ cup of cannellini beans and ¼ cup of their cooking liquid for the sauce.) Gently fold half of the beans into the mashed potatoes. Add the marjoram, rosemary, 1 teaspoon thyme and 1 tablespoon of olive oil. Season with salt and pepper, and mix well. Stuff the potato skins with the potato-bean mixture, and top with the scampi tails and the remaining beans.
Make the sauce: Place the reserved cannellini beans in a blender, and add the reserved cooking liquid and the remaining thyme. Purée, adding ¼ cup olive oil (you may need to add more oil). Season with salt and pepper. Spoon onto plates, and place stuffed potatoes on top.
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