Shrimp Cocktail Topping for Baked Potatoes

1/2 cup chopped onion
2 tsp. olive oil
8 oz. peeled, cooked salad shrimp
1/3 cup seafood cocktail sauce
1 tbsp. lemon juice
1/2 tsp. dried dill weed
1/4 tsp. sugar
4 Washington Russet potatoes, baked

Saute onion in oil in non-stick pan until tender. Add shrimp, cocktail sauce, lemon juice, dill weed and sugar; cook and stir until shrimp is thoroughly heated.

Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open. Top each with one-fourth of shrimp mixture.

Servings: 4
Source: Washington State Potato Commission