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Seafood-Stuffed Potatoes

Seafood-Stuffed Potatoes
If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. John Kenney - Marco Island, Florida
8 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 4 large potatoes (about 3 pounds)
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped celery
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 cup reduced-fat sour cream
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/2 cup fat-free milk
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 18-22 minutes or until tender,
  • turning once. Let stand for 5 minutes or until cool enough to
  • handle.
  • Meanwhile, in a small skillet, saute onion and celery in butter until
  • tender. Add garlic; cook 1 minute longer. Set aside.
  • Cut each potato in half lengthwise. Scoop out the pulp, leaving thin
  • shells.
  • In a small bowl, mash the pulp with sour cream. Stir in the crabmeat,
  • milk, parsley, salt, pepper and reserved vegetable mixture. Spoon
  • mixture into potato shells. Place on a baking sheet. Bake,
© Taste of Home 2013

2 of 2

Seafood-Stuffed Potatoes (continued)

Directions (continued)

  • uncovered, at 375° for 20-25 minutes or until heated through.
  • Yield: 8 servings.
Nutrition Facts: 1 stuffed potato half equals equals 231 calories, 3 g fat (2 g saturated fat), 47 mg cholesterol, 330 mg sodium, 36 g carbohydrate, 3 g fiber, 14 g protein.
© Taste of Home 2013