Kathy Casey's Artichoke and Crab Stuffed Potatoes

Kathy Casey's Artichoke and Crab Stuffed Potatoes

SheKnows
  • Prep: 25 min
  • Cook Time:
  • Total: 25 min
  • Serving: 4
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!

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

Directions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.
  4. 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.
  5. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed.
  6. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
  7. Scoop the mixture back into the potato shells, piling up and dividing evenly.
  8. Sprinkle with extra parmesan for a pretty top.
  9. Place potatoes on a baking sheet and bake for about 20 to 25 minutes or until golden and heated through.
  10. Kathy's Notes: If you want to make these in advance, bring them to room temperature for 45 minutes before baking.

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