Artichoke Crab Stuffed Potatoes
Ingredients
- 4 large Washington Russet potatoes
- 3 ounces cream cheese
- 1/4 cup milk
- 1/4 cup mayonnaise
- 1/3 cup thinly sliced green onion
- 1 tablespoon minced pickled jalapeños
- 2 teaspoons minced fresh garlic
- 3/4 cup shredded parmesan cheese
- 1 lb crab meat
- 1 can (13-14 oz) quartered artichoke hearts, well drained and coarsely chopped
- Extra shredded parmesan for topping
Directions
Preheat oven to 400°F.
Scrub potatoes with a vegetable brush under cold running water. Pierce each potato several times with a fork. Bake on a rack in center of oven until tender, about 50 to 60 minutes. Remove from the oven and let stand for 10 minutes. Meanwhile, in a large mixing bowl with an electric mixer (use whip attachment if available), mix together cream cheese, milk, mayonnaise, green onions, jalapeñosand garlic
Cut the top third off of the potato off lengthwise. Scoop out the hot potato from both top and bottom with a spoon, leaving a half-inch shell. Add the scooped out potato to the mixing bowl and mix well. Stir in 3/4 cup parmesan cheese, crab meat, and artichokes. Spoon the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top. Place potatoes on a baking sheet and bake until golden brown and heated through about 20-25 minutes.