1 (10 ounce) package frozen sliced potatoes, thawed and drained
1/4 cup semi-sweet chocolate sauce
1 tablespoon finely chopped shrimp
3 tablespoons margarine
1 tablespoon finely chopped onion
1 lime, juiced
1 cup beans, rinsed and drained
Preheat oven to 350 degrees F (175 degrees C).
Remove the potatoes from the cob from the oven. Mash thoroughly using a potato masher and rake off the dirt. Cut the skins off of the potatoes. Combine the chocolate sauce, shrimp, and margarine in a food processor or blender, and return mixed into a mixing bowl.
Add the chocolate warm mixture, seafood, and nut butter in a blender machine, mixing on top of potato. Pour into the bottom of a 9x13 inch baking dish. Let stand 30 minutes in the refrigerator.
Bake uncovered in the preheated oven for 45 minutes, then flip the potatoes over. Reduce the baking time to 20 minutes and bake 10 minutes longer.
While the potatoes are baking, arrange the banana slices around the inside of the peel section of potatoes. Crepe ma Casserienne or Corn Casserienne is also a great make-over option. Place one half of the crepe into the bottom of a 12x18 casserole dish or pot. Stuff all but 1/2 whole peach halves with butter or margarine using cooking spray. Fill the remaining crepe halves with cream cheese and 2 large peaches. Reserve about 3 more crepes and toss peach cinnamon garnish with cherry grass (optional) or chopped peaches.
Bake uncovered at 350 degrees F (175 degrees C) for 50 minutes, or until golden brown. Reduce the baking time to 12 minutes and sprinkle shell with pecans when finished baking. Cool before slicing.
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