Twice Baked Crab Stuffed Potatoes
Ingredients
- 4 large russet potatoes: scrubbed, washed, and with holes poked throughout
- 2 tbsp cream cheese, softened
- 1/2 stick butter, softened
- salt & pepper, to taste
- 1/4 tsp Cajun seasoning
- 2 tsp dried onion
- 1/3 cup cream
- 1 cup shredded cheddar cheese
- 1/2 lb fresh or 2 cans, drained crab meat
- smoked paprika, to garnish
- Place the potatoes on a baking sheet, and bake at 450 degrees for 45 minutes, or until a butter knife inserted in the center proves they're tender.
- Slice the top off of each potato, and discard. Scoop out the pulp, leaving a 'shell' of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
- In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning, and onion until creamed together. Add just enough cream, to make sure it's a smooth mixture. Fold in the crab meat.
- Scoop the mixture evenly into each potato, until the mixture's gone. Sprinkle each potato with the smoked paprika.
- Bake the stuffed potatoes, at 400 degrees, for another 15 minutes.
- Remove the potatoes from the oven. Let them rest for 2-3 minutes before serving.
