| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Idaho potatoes |
| 1 |
cn |
(6.5-oz) crabmeat |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Light cream |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 4 |
ts |
Grated onion |
| 1 |
c |
Sharp cheese; grated |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
Bake potatoes at 375 until they can be easily pierced with ice pick. (Do
not wrap potatoes in foil. Skins will harden if not wrapped and will hold
shape better when cut.) Cut baked potatoes in half lengthwise, scoop out
pulp and whip with butter, salt, cream, pepper, onion and cheese. Drain
crabmeat and mix with fork into creamed potatoes. Refill shells, sprinkle
with paprika and reheat at 450 for 15 minutes. Truly a treat!
MRS JOHN L. TURNER (WILLENE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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