2010 Seafood-Stuffed Potatoes

By boandozzy

1 stuffed potato half equals equals 231 calories, 3 g fat (2 g saturated fat), 47 mg cholesterol, 330 mg sodium, 36 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Crab-Stuffed Potatoes in Healthy Cooking December/January 2010, p29

Ingredients

• 4 large potatoes (about 3 pounds)
• 1 small onion, finely chopped
• 1/4 cup finely chopped celery
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 cup light sour cream
• 2 cans (6 ounces each) lump crabmeat, drained
• 1/2 cup fat-free milk
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.

Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.
Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.