Crab-Stuffed Potatoes



4 servings

Recipe from

Southern Living


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


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

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.

Bake at 425° for 15 minutes.