This is a great crab stuffed twice baked potato recipe for when you want to step it up a notch! You could serve these twice baked seafood potatoes as a side dish or even as a main dish.
CRAB STUFFED POTATOES (Barb’s)
12 large baking potatoes, scrubbed
1 c. butter, melted
1 c. milk
1 t. salt
1/2 t. pepper
2 bunches green onions
1 lb. lump crab meat, flaked and picked over
1/2 c. mayonnaise or salad dressing
1/2 c. sour cream
1/4 c. fresh lemon juice
1/8 t. ground red pepper
1/2 lb. bacon, cooked and crumbled
Preheat oven to 350°. Pierce potatoes with a fork and place on a jelly roll pan. Bake 1 1/4-1 1/2 hours til tender. Cut in half, lengthwise and scoop out the center leaving 1/4 inch thickness in the shell. Beat potatoes til mashed. Beat in butter, milk, salt and pepper. Slice the white part of the green onion and reserve the green tops. Stir in. Spoon into the shells and place on pan. Combine crab meat, mayonnaise, sour cream, lemon juice and red pepper in a mixing bowl. Mound crab mixture onto potatoes and press bacon pieces on top. Bake for 40-45 minutes or til heated through. Slice reserved green onion tops and garnish potatoes.
Crab Stuffed Potatoes recipe is published in our November, 2012 Menu Minder, Issue #349.