Crab-Stuffed Potatoes
Spicy and hearty, with a hint of seafood flavor; everybody will love these twice-baked potatoes with a crabby twist. They're simply mouthwatering.
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings
Ingredients
4 large Idaho baking potatoes
2 tbsp. butter
1/3 cup half & half or milk
1/2 cup grated cheese (Swiss, Mozzarella, or Cheddar)
1 (3 oz.) pkg. cream cheese, softened
6-7 oz. flaked crab, canned or frozen
Parsley
Paprika
1 tbsp. green onion, minced
1/4 tsp. nutmeg
1/4 tsp. salt
Dash of pepper
Butter, melted
Methods/steps
Pierce potatoes and bake at 425 degrees for about 45 minutes or until done. Cut a thin, lengthwise slice from the top of each. Carefully scoop out centers, leaving 1/4-inch shells. Whip potato pulp with butter, half & half, cheeses, crab, onion, nutmeg, salt and pepper until smooth. Mound mixture into shells, packing slightly. Top with melted butter, paprika, and parsley. Can be stored in freezer up to one month. Bake uncovered at 400 degrees for 20 minutes or until heated thoroughly.
Additional Tips
Ready in 1 hour and 20 min
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