Crab-Stuffed Potatoes
- 6 large Western-grown Russet potatoes*
- 6 tablespoons butter
- 3/4 cup milk
- 5 finely chopped green onions
- 3/4 cup crabmeat
- 6 tablespoons sour cream
- Paprika
- Grated Cheddar cheese
Instructions:
- First you have to preheat oven to 400°F. Bake potatoes until tender. While still warm, cut potatoes in half lengthwise and gently scoop out pulp. Mash the pulp and add butter, milk, green onions, crab and sour cream. Fill the potato skins with the mixture. Sprinkle with paprika and cheese.
- Return to oven until cheese melts.
- Tip: Potatoes are naturally high in vitamin CÂ and potassium and are a good source of vitamin B6Â and dietary fiber.
- *Brands may vary by region; substitute a similar product.