Recipe by bratty
This is from Taste of Home, i tried it recently and it was a big hit. It's very simple to make, and is great when you want to spruce up a boring potato dish. They can also be served as appetizers I would think.
Top Review by Ms B.
I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
- 4 medium baking potatoes
- 1⁄4 cup butter
- 1⁄4-1⁄3 cup half-and-half cream
- salt and pepper
- 1 cup shredded cheddar cheese
- 1⁄4 cup finely chopped green onion
- 1 package imitation crabmeat, chopped
Directions See How It's Made
- bake potatoes at 425 degrees for 45-50 minutes, or until tender.
- when cool enough to handle, halve the potatoes lengthwise.
- carefully scoop out pulp into a bowl, leaving a thin shell.
- set shells aside.
- beat or mash potatoes with butter, cream, salt and pepper until smooth.
- using a fork, stir in cheese and onions.
- gently mix in crab.
- stuff shells.
- return to oven for 15 minutes or until heated through.