CRAB AND CAVIAR TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
CRAB STUFFED TWICE BAKED POTATOES
A twice-baked potato, stuffed with crabmeat, cheese and simple seasonings.
Provided by Deep South Dish
Categories Side Dish, Appetizer
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Scrub potatoes and use the tip of a sharp knife to poke several holes in each of them.
- Bake 45 minutes directly on the oven rack, spacing them at least an inch apart. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed. Set aside to cool.
- Turn out the crab into a colander; pick through for shell and set aside to drain (see tip below).
- Preheat oven to 400 degrees F.
- Slice potatoes in half lengthwise and scoop out the potato pulp, leaving a -inch border all around.
- Combine the potato pulp with the cream cheese, butter, salt, pepper, Cajun seasoning, and onion until well blended. Add enough half and half or cream to moisten the potatoes; stir in the cheddar.
- Add crab meat and toss gently to combine.
- Refill the potato shells and sprinkle each potato lightly with paprika. If serving immediately, bake at 400 degrees F for about 15 minutes, until heated through.
CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
TWICE BAKED POTATOES WITH SEAFOOD TOPPING
These can be prepared ahead of time and baked when needed. They are delicious served with grilled beef tenderloin steak. A half a potato per person is ample. My husband loves them as leftovers with breakfast the next morning! They're easy to make and very impressive when served.
Provided by Emjay99
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
- While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
- Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
- Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
- TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool to room temperature.
- Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 350 degrees F.
- Bake 20 to 30 minutes until heated through and topping is lightly browned.
Nutrition Facts : Calories 323.5, Fat 10, SaturatedFat 6, Cholesterol 93.4, Sodium 585.3, Carbohydrate 35.4, Fiber 2.9, Sugar 3.4, Protein 23
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