Southern Living DECEMBER 1999
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.
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