Crab-stuffed potatoes dnsr31a
6 servings
Ingredients
| Quantity | 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 |
Directions
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.