Kathy Casey's Artichoke and Crab Stuffed Potatoes

Everyone loves that artichoke and crab dip, so, hey let's make a meal
of it. Washington Russets make a perfect foil for stuffing and a
little jalapeño adds just the right kick!

Makes 4 servings

Ingredients:

4 large Washington Russet potatoes
3 ounces cream cheese
1/4 cup milk
1/4 cup mayonnaise
1/3 cup green onions, thinly sliced
1 tablespoon minced pickled jalapeños (less if you don't like it
spicy)
2 teaspoons minced fresh garlic
3/4 cup high-quality shredded parmesan cheese
1 pound crab meat
1 can (13 to 14 ounce) artichoke heart quarters, drained well and
coarsely chopped
extra shredded parmesan cheese for sprinkling

Preparation:

Preheat oven to 400 degrees F.

Wash and prick the potatoes and bake for 45 to 55 minutes, or until
very tender and baked through. Remove from oven and let sit 10
minutes.

Meanwhile, place the cream cheese, milk, mayonnaise, green onions,
jalapeños and garlic in a mixing bowl and mix with a whip attachment
until combined.

After potatoes have cooled 10 minutes, cut the top off the potato
(lengthwise) and scoop out the hot potato with a spoon, leaving a
1/2-inch shell. Add the potato pulp to the mixing bowl and mix with
whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese,
crab meat and artichokes.

Scoop 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 for about 20 to 25 minutes
or until golden and heated through.

Kathy's Notes: If you want to make these in advance, bring them to
room temperature for 45 minutes before baking.

Source: Kathy Casey Food Studios


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