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CRAB-STUFFED BAKED POTATO




Source of Recipe


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List of Ingredients






6 baking potatoes
1/4 pound margarine (1 stick)
1 teaspoon salt
1/2 teaspoon Tony Chachere seasoning
1/2 teaspoon black pepper
4 teaspoons grated onion
1 cup Cheddar cheese, grated
1 cup sour cream (8 ounces)
1 cup fresh crabmeat or 1/2 pound frozen

Preheat the oven to 350 degrees. Wash potatoes and pierce sides so marks won't show when potatoes are cut lengthwise. Bake until done. (Microwave does not work as well.)

When done, cut and scoop out the hot potato being careful to save the shells. Add margarine, salt, pepper, Tony Chachere's and onion to potato. Using a potato masher or pastry blender, coarsely mix. Do not overmix to the consistency of cream potatoes. Add sour cream and blend. Fold in cheese and crab being careful not to over mix. Spoon mixture into potato shells and place on cookie sheet. Bake at 350 degrees for 15 minutes.

Note: Can freeze separately in freezer bags for later use. Frozen potatoes can be cooked in 350-degree oven for 30-40 minutes or can be microwaved for 4-6 minutes. Fluff potatoes with fork midway while cooking to keep the center of potato from erupting


Recipe