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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 (4 ounces) 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. Yield: 8 servings.
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