Wednesday, February 10, 2010

Potato Skins with Bacon and Crab

12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon Chef Paul Prudhomme's Seafood Magic
Bacon Crabmeat Filling:
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
8 ounces fresh crabmeat, flaked
1 tablespoon Dijon mustard
2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/4 cup chopped green onions, if desired

Preheat oven to 425°F. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.

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