Crab-Stuffed Potatoes

recipe

Yield:

4 servings

Recipe from

Southern Living

Ingredients

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

Preparation

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.

Denise Bagnall, Ashland, Virginia,

Southern Living

December 1999
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