Crab Stuffed Potato Skins

CRAB STUFFED POTATO SKINS

I know what you're thinking - “skin” isn't exactly the greatest word to use in a recipe title. Let's be honest here, nobody likes to think they're eating skin, be it vegetable or otherwise. And yet, who doesn't like a good fried chicken skin? It does seem to be one of life's guilty pleasures. And in the case of the potato, the skin is actually the most nutritious part of the tuber. But if you have a problem using the word “skin” when presenting this delicious spuds to the family, then rename them Crab Stuffed Baked Potatoes and serve them with gusto.

Serves 4

4	medium Russet potatoes (about 2½ pounds), scrubbed
	Olive oil, for drizzling and brushing
	Kosher salt and freshly ground black pepper
¼	cup (½ stick) unsalted butter, melted
2	ounces cream cheese, room temperature
	Juice of ½ lemon
4	ounces lump crabmeat, shredded and picked over for cartilage
1	red chili, deseeded and finely minced (optional)
2	tablespoons fresh chives, chopped
¾	teaspoon Old Bay seasoning
½	cup sharp yellow Cheddar cheese, coarsely grated

1. Preheat the oven to 425ºF. Pierce each potato several times with a fork – this will prevent the potatoes from exploding in the oven. Lightly brush the potatoes with olive oil and sprinkle with salt. Bake in the preheated oven until the potatoes are tender, about 1 hour. Then, remove the potatoes from the oven and allow to cool.

2. Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh and transfer to a bowl, reserving the potato skins. Mash the potatoes until smooth. Then, stir in the butter, cream cheese, and lemon juice. Toss in the crabmeat, chili, chives, and Old Bay seasoning, and mix until well combined. Season with salt and black pepper.

3. Lightly brush a baking sheet with oil and set aside. Fill each reserved potato skin with some of the crab and potato mixture, mounding the filling slightly. Arrange the potatoes on the prepared baking sheet and sprinkle some of the Cheddar over the top of each.

4. Bake the Crab Stuffed Potato Skins in the preheated 425ºF oven until the Cheddar cheese is bubbly and the crab and potato filling is heated through.