Crab-Stuffed Baked Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup green onions sliced
- salt and ground black pepper to taste
- pinch of cayenne pepper
- 2 large baking potatoes scored with a length-wise slice (don't cut all the way through), and baked. i bake my potatoes at 400â°f for an hour to 1 1/2 hours, depending on the size. this makes for a crispy skin and a light and fluffy inside.
- 1 cup lump crab meat (claw meat works just as well)
- 1/2 cup grated cheddar cheese (reserve 1 tablespoon per po
- Carbohydrate 33.3886000009741 g
- Cholesterol 38.9125000201899 mg
- Fat 14.2669687571273 g
- Fiber 4.14025008506491 g
- Protein 4.53861875063596 g
- Saturated Fat 8.94752375448779 g
- Serving Size 1 1 Serving (223g)
- Sodium 140.888625042941 mg
- Sugar 29.2483499159092 g
- Trans Fat 0.975658750459617 g
- Calories 274 calories
Immediately after removing the potatoes from the oven, fully cut the cooked potatoes, length-wise, along the slit you've created before they baked.Using a hot pad in one hand to hold the hot potato, using a spoon, scoop out the inside of the potato into a medium-sized bowl.Add all the other ingredients (except the reserved cheddar cheese) and stir to combine and break up the potato bits. You don't want it completely smooth, chunks of potatoes are fine.Place the potato skins into an oven-proof casserole and pile the potato filling back into each skin, evenly distributing the potato mixture among the skins.Sprinkle the reserved cheddar cheese over the tops of each of the potatoes.At this point, they can be covered and refrigerated until ready to bake.When ready to eat, preheat the oven to 350°F and place the potatoes into the oven, uncovered, for about 20 minutes or until the potatoes are heated through and the cheese is melted.
