crab-stuffed potatoes dnsr31a
- Categories
- Fish/seafoo
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Potatoes, large, baked |
| ½ cup | Butter |
| ½ cup | Sour cream |
| ¼ teaspoon | Pepper |
| 1 cup | Cheddar cheese, shredded |
| ¼ cup | Green onion, finely sliced |
| ½ teaspoon | Salt |
| 2 tablespoons | Bread crumbs |
| ¼ teaspoon | Old Bay seasoning |
| ½ teaspoon | Old Bay seasoning |
| ¼ teaspoon | Paprika |
| 6 ounces | Crabmeat, lump, drained |
Cut a 1 inch lengthwise strip from top of each potato.
Carefully scoop out pulp, leaving ¼ inch shell.
Mash pulp. Combine pulp, butter, sour cream, cheese, salt, ½ t Old Bay seasoning, pepper, crab and onion.
Stuff shells with this mixture. Mix remaining ingredients and sprinkle over. Bake at 425 degrees for 15 minutes. Formatted by Mary Dishongh Bowles.
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