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Crab-Stuffed Potatoes

Yield 4 servings


  • 4 large baking potatoes, baked
  • 1/2 cup butter or margarine
  • 1/2 cup whipping cream
  • 2 cups fresh crabmeat, drained and flaked
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 tablespoon grated onion
  • 1 1/2 teaspoons salt
  • Paprika

How to Make It

  1. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out the pulp, leaving shells intact.

  2. Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients. Spoon evenly into shells, and place on a baking sheet. Sprinkle with paprika.

  3. Bake at 425° for 15 minutes.