Recipe by Emjay99
These can be prepared ahead of time and baked when needed. They are delicious served with grilled beef tenderloin steak. A half a potato per person is ample. My husband loves them as leftovers with breakfast the next morning! They're easy to make and very impressive when served.
Top Review by 1lizziej
I only used one potato for the two of us, and folded the seafood mixture in to the mashed before putting it back into the skins, topped with a three cheddar mix, topped with fresh shaved parme (glutton for punishment). I used the twice the fresh crab meat, and a small frozen bag of salad shrimp, and about 1.5 teaspoons of Old Bay. Since there was so much of the seafood mixture left, we ate it as dip with captain's wafers for a snack later.
- 4 large baking potatoes
- 78.07 ml low-fat sour cream
- 78.07 ml low-fat buttermilk
- salt and pepper
- 78.07 ml light cream cheese
- 59.14 ml 1% low-fat milk
- 1 garlic clove, minced
- 0.25 ml nutmeg
- 0.25 ml pepper
- 7.39 ml flour
- 14.79 ml low-fat mayonnaise
- 14.79 ml lemon juice
- 44.37 ml parmesan cheese, kraft
- 1 green onion, sliced thin
- 120 g can crabmeat, drained
- 103 g can baby shrimp, drained and rinsed
- 118.29 ml light cheddar cheese, finely grated
- extra parmesan cheese, for sprinkling
Directions See How It's Made
- POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
- While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
- Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
- Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
- TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool to room temperature.
- Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 350 degrees F.
- Bake 20 to 30 minutes until heated through and topping is lightly browned.