Potatoes Stuffed With Crabmeat, Monroe, La

Name: Potatoes Stuffed With Crabmeat, Monroe, La
Cook time: 2 h
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 10 medium baking potatoes; 1/2 lb butter; 1 cup half-and-half cream; 1 1/2 teaspoons salt; 1 1/2 teaspoons white pepper; 3/4 cup green onion, both white & green parts; 2 (6 1/2 ounce) cans crabmeat; 1 cup mild cheese, grated

Submitted by Dan-Amer 1

"This is taken from "Cotton Country Collection" published by the Jr. League of that city. These can be made ahead of time and baked at the last minute."

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Ready In:: 2hrs
Ingredients:: 8
Serves:: 10

ingredients

10 medium baking potatoes
¹⁄₂ lb butter
1 cup half-and-half cream
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ teaspoons white pepper
³⁄₄ cup green onion, both white & green parts
2 (6 1/2 ounce) cans crabmeat
1 cup mild cheese, grated

directions

Scrub potatoes well and bake in a 450 F oven until thoroughly done.
Cut potatoes lengthwise and carefully scrape out the pulp, reserving the shells.
Combine potato pulp with butter, cream, salt, and pepper. Mix thoroughly!
Add the onions and the crabmeat mixing in carefully.
Fill the reserved shells with the mixture and top each with some of the cheese.
Bake in 350 F for 30-35 minutes or until cheese has melted.