Seafood-Stuffed Potatoes Recipe

4 1 2
Seafood-Stuffed Potatoes Recipe
Seafood-Stuffed Potatoes Recipe photo by Taste of Home
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Seafood-Stuffed Potatoes Recipe

Read Reviews
4 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Crab-Stuffed Potatoes in Healthy Cooking December/January 2010, p29

Nutritional Facts

1 each: 231 calories, 3g fat (2g saturated fat), 47mg cholesterol, 330mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 14g protein.

  • 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
  1. 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.
  2. Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.
  3. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  4. 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, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Crab-Stuffed Potatoes in Healthy Cooking December/January 2010, p29

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monielove1 User ID: 4945460 145109
Reviewed Mar. 5, 2010

"I thought this was really delicious the only thing I would do different is add imitation crab me so you could get a better taste of the crabs."

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