I love this recipe because it’s easy, it can be made ahead, and I can freeze half for a future supper on an evening when I get home late.
I serve it as a main course with a green vegetable or salad, but you can make it with smaller potatoes and serve them as a side dish, too.
Obviously, these are versatile enough that you can tweak them and add anything you want. Diced bell peppers or mushrooms, different herbs, or a different cheese. Have fun with them!
Total time: About 1 3/4 hours
4 medium-sized baking potatoes (or 2 large)
7-ounce can crabmeat, drained well
1/3 cup soft butter
1/2 cup milk
1 tablespoon seasoning salt (like Lawry’s)*
Freshly ground black pepper, to taste
2 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1 cup grated sharp white cheddar cheese
1/2 teaspoon paprika
Scrub potatoes, poke with the tip of a sharp knife top and bottom. Bake in a 400° oven for 1 hour. Cut a slice off the top of each. (If using large potatoes, cut in half). Gently scoop out potato flesh, leaving the shells intact.
In a large mixing bowl, mash potatoes; add butter and stir. Add crabmeat, butter, milk, seasonings, onion, parsley and cheese. Mix to combine.
Stuff mixture back into the potato shells; sprinkle with paprika. Place in a baking dish and return to 400° oven for 15 to 20 minutes or until hot.
Can make ahead and freeze. Thaw and reheat for 20 to 25 minutes.
* Or, you can use a combination of celery salt, garlic powder and dry mustard.
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