6 Large baking potatoes
Vegitable oil
1/2 cup butter
1/2 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Old Bay seasoning
1/4 teaspoon pepper
1/2 pound fresh lump crab meat (or 6 ounce can lump crab meat, drained)
1/4 cup finely sliced green onions
2 tablespoons fine, dry breadcrumbs
1/4 paprika
1/4 teaspoon Old Bay seasoning
Wash spuds, and rub skins with vegetable oil. Prick each spud several times with a fork and bake at 400 degrees for 1 hour or until done. Let cool. Cut a 1 inch lengthwise strip from the top of each spud. Carefully scoop out pulp, leaving a 1/4 inch shell intact: mash pulp.
Combine pulp, butter and next 5 ingredients; gently stir in lump crab meat and green onions. Stuff shells with potatoe mixture. Sprinkle with breadcrumbs, paprika, and 1/4 teaspoon Old Bay seasoning. Bake stuffed spuds at 425 degrees for 15 minutes. Yeild: 6 servings
Note - I couldn't find Old Bay seasoning at any of the stores I went to so I just used dill weed in its place.
3 comments:
YUM!! Thanks Allison!
Wow pretty blog Brooke!! I love the new set up! I miss your Girls just Wanna have Fun music though, that was the coolest.
Yay!!! Thanks for the song back! You're the best. Can't wait to see you all Wednesday.
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