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Crab Stuffed Twice Baked Potatoes
Published 5:17pm Tuesday, March 27, 2012
I love twice baked potatoes and have them in my freezer most of the time. When I was making a batch, I also had some leftover crab from another recipe and the two seemed to be made for each other. Turns out, they were!
Crab Stuffed Twice Baked Potatoes (8 servings)
4 medium baking potatoes
1/4 cup butter (4 T.)
1/4 cup light cream (add half of this at first, then more if needed)
1 tsp. Old Bay Seasoning (or salt)
1/4 tsp. freshly ground pepper
1/4 cup finely chopped green onions
1 cup grated Cheddar or freshly grated Parmesan cheese
1 (6 oz.) can crab meat, drained and flaked (lump crab meat is the best, but canned works fine)
Paprika
Directions: Bake potatoes at 425° for 45-55 minutes until tender. When cool enough to handle, halve the potatoes lengthwise, scoop out the insides into a bowl. Set the shells aside. Beat or mash the potatoes with butter, cream, and seasonings. Stir in onions and cheese, then gently mix in crab. Stuff this mixture in the shells, heaping into the halves. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through. ** To freeze, prepare and stuff potatoes, freeze on a baking sheet, wrap individually, then put in freezer bag. To use, thaw potatoes, place in 400° oven for 25-30 minutes.
