crab-stuffed potatoes
photo by Marsha D.
- Ready In:
- 2hrs 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 medium baking potatoes
- 1⁄4 cup butter
- 1⁄4 - 1⁄3 cup half-and-half cream
- salt and pepper
- 1 cup shredded cheddar cheese
- 1⁄4 cup finely chopped green onion
- 1 package imitation crabmeat, chopped
directions
- bake potatoes at 425 degrees for 45-50 minutes, or until tender.
- when cool enough to handle, halve the potatoes lengthwise.
- carefully scoop out pulp into a bowl, leaving a thin shell.
- set shells aside.
- beat or mash potatoes with butter, cream, salt and pepper until smooth.
- using a fork, stir in cheese and onions.
- gently mix in crab.
- stuff shells.
- return to oven for 15 minutes or until heated through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
see 3 more reviews
Tweaks
-
I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
RECIPE SUBMITTED BY
bratty
United States
Happily married and living in Missouri with my husband and a dachshund we call Bruiser.
Love to cook, and especially love to entertain for our friends.
I love to grill, no matter the weather, or the season...everything just tastes better on the grill IMHO.