crab-stuffed baked potatoes

Name: Crab-Stuffed Baked Potatoes
Yield: 4
Cuisine: American
Ingredients: 4 large baking potatoes; 1 cup(s) butter; 1 cup(s) whipping cream; 1 1/2 teaspoon(s) seasoned salt; 1 teaspoon(s) white pepper; 1 bunch(es) fresh green onions, chopped; 12 ounce(s) canned crabmeat, drained; 3/4 cup(s) shredded cheddar cheese; 2 tablespoon(s) fresh minced parsley

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

My husband found this recipe in one of his favorite cookbooks, Casseroles to the Rescue. Before filling the shells, we tried some potato mix and immediately doctored it. It's really tasty and easy to make. And if you have someone who doesn't like crab (can you IMAGINE?!), you could fill one or two shells for them and more for the rest! My husband also sprinkled ham on his.

(1 rating)

yield 4 serving(s)

method Bake

Ingredients For crab-stuffed baked potatoes

4 lg

baking potatoes
1 c

butter
1 c

whipping cream
1 1/2 tsp

seasoned salt
1 tsp

white pepper
1 bunch

fresh green onions, chopped
12 oz

canned crabmeat, drained
3/4 c

shredded cheddar cheese
2 Tbsp

fresh minced parsley

How To Make crab-stuffed baked potatoes

1
Bake potatoes at 375*F for 1 hour or until well done. Halve each potato lengthwise and scoop out pulp, leaving skins intact.

2
In large bowl, mash potatoes with butter. Add whipping cream, salt, pepper, and green onions. Stir in crabmeat.
3
Fill reserved potato skins with potato mixture. Sprinkle with cheese.
4
Bake at 350*F for about 15 minutes. To serve, sprinkle fresh parsley over cheese.
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