Cheesy Cajun Crab Potato Skins Food

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

DEVILED CRAB POTATO SKINS

Steps:

• Toppings: Crab salad, cayenne pepper and paprika
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CAJUN POTATO SKINS

Steps:

• Preheat your broiler unit.
• Cut the baked potatoes length-wise into quarters (4 pcs.); scoop out ¾ of the pulp and use the pulp for some other recipe.
• Place the quartered potatoes onto your broiler pan or onto a baking sheet (cookie sheet).
• Broil them 4 inches from the heat source for 8 minute until golden.
• Remove from the broiler and sprinkle the potatoes with the cheeses, cayenne (optional), paprika and bacon.
• Top with the green onions; return to the broiler for 3 min or until the cheese is bubbly.
• Serve with the sour cream on the side.