Crab Stuffed Potatoes Recipe

  • 3 baking potatoes (large)
  • 1 stick butter
  • 1/2 cup light (coffee) cream such as half and half
  • 1 tablespoon Natures Seasoning
  • 4 teaspoons grated sweet onion
  • 1 cup shredded sharp cheddar cheese
  • 1 can back fin or lump crab meat, drained and picked through (6.5 ounce can)
  • 1/2 teaspoon paprika
1. Scrub potatoes and poke with fork. Bake at 425 degrees for 1 hour. Remove potatoes and cool enough to be able to handle.

2. Cut potatoes in half lengthwise. Scoop out pulp, taking care not to damage shells. Place pulp in large mixing bowl. Add butter, cream, Nature's Seasoning, onion and cheese. Whip until smooth but leave a bit of texture (small chunks). Fold in crab meat.

3. Fill potato shells with mixture and bake at 400 degrees for 15 minutes. Top with paprika before serving.

4. You can use small fingerling type potatoes for this recipe to make an appetizer. Reduce baking time for potatoes to about 25 minutes or until a fork can easily pierce. Then follow directions for full-sized potatoes except reduce reheat time to about 10 minutes.

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