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Taste of Home

Crab-Stuffed Potatoes

TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD: 8 servings.
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Ingredients

  • 4 medium baking potatoes
  • 1/4 cup butter
  • 1/4 to 1/3 cup half-and-half cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped green onions or chives
  • 1 cup shredded cheddar cheese
  • 1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
  • Paprika

Directions

  • 1. Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts

1 each: 218 calories, 11g fat (7g saturated fat), 55mg cholesterol, 525mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 10g protein.

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