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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 4 servings The following items or measurements are not included below: 1 package imitation crabmeat |
||
| Calories 355 | ||
| Calories from Fat 204 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.8g | 35% | |
| Saturated Fat 14.4g | 71% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 269mg | 11% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 28.9g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 1.5g | ||
| Protein 10.3g | 20% | |
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Ingredients
- 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
1
bake potatoes at 425 degrees for 45-50 minutes, or until tender.2
when cool enough to handle, halve the potatoes lengthwise.3
carefully scoop out pulp into a bowl, leaving a thin shell.4
set shells aside.5
beat or mash potatoes with butter, cream, salt and pepper until smooth.6
using a fork, stir in cheese and onions.7
gently mix in crab.8
stuff shells.9
return to oven for 15 minutes or until heated through.
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- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: georgi
On Dec 13, 2005
These are really good. The only changes I made were adding sour cream instead of butter, and added a bulb of roasted garlic. They are now tucked in the freezer for another day. Thank you!
From: Caryn Dalton
On Jul 15, 2005
These were pretty good and I didn't change a thing, but I wonder how I can add some more zip to the recipe? We did try to cut some of the fat by using no fat half and half. Thank you for posting this recipe.
From: Marsha D.
On Mar 25, 2005
Bratty! I gotta tell ya, this recipe is FANTASTIC! I fellowed the recipe extactly how it was given. I did add alittle whipping cream to make a richer creamier potato and added extra cheese on top of stuffed potatoes before putting back in to bake. I just loved them! Thank you for sharing a great stuffed potato recipe. YUM!
From: ms_bold
On Nov 2, 2003
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.
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