Thursday, February 16, 2012

Crab stuffed baked potatoes

2 lg potatoes
1/2 small onion, chopped
1/4 cup finely chopped celery
1 tbsp butter or margarine
2 garlic cloves, minced
1/4 cup Fat free sour cream
6 oz can crab meat
1/4 cup fat free milk
1 tbsp fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/3 cup shredded fat free cheddar

Scrub and pierce potatoes, place on a microwave safe plate, microwave uncovered, on high for 15 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.

In small skillet, saute onion and celery in butter until tender. Add garlic, cook 1 minute longer.

Cut each potato in half, lengthwise. Scoop out pulp, leaving thin shells.

In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, cheese, milk, parsley, salt, pepper and reserved sauteed vegetable mixture. Spoon mixture into potato shells. Place on baking sheet. Bake 375 for 20 minutes.

This is such a versatile recipe - you can add anything you want! Chives, cooked crumbled turkey bacon, seasonings, spices - anything! These were great, filling, and EASY!

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