Twice Baked Potatoes With Crab Food

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

CRAB AND CAVIAR TWICE-BAKED POTATOES

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.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

TWICE BAKED POTATOES WITH SEAFOOD TOPPING

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.

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.

TWICE BAKED POTATOES WITH CRAB

Steps:

• 1. Get 6 large baking potatoes. Scrub thoroughly and bake unwrapped in a 450 degree oven for 1 hour. (May take a little more time depending on the size of the potatoes and the oven) While the potatoes are baking, saute i onion or 1 bag of onion seasoning mix in butter until wilted. After potatoes are done, slice in half lengthwise and scoop out the insides. Put the potatoes in a large mixing bowl along with sauted onions,1 cup milk, 2 cans crabmeat,and 1 1/2 sticks melted butter. Mix with an electric mixer. Add salt, pepper, and red pepper to taste. Then, add 2 cups shredded cheddar cheese and mix thoroughly. Then put the mixture back in the potato skins and sprinkle with paprika. heat in a 375 degree oven for about 15 minutes. ** If you don't need all the potatoes at one time, they can be frozen easily until you need them in heavy foil.