• 8servings
  • 55minutes
  • 231calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large potatoes (about 3 pounds)

  2. 1 small onion, finely chopped

  3. 1/4 cup finely chopped celery

  4. 1 tablespoon butter

  5. 2 garlic cloves, minced

  6. 1/2 cup reduced-fat sour cream

  7. 2 cans (6 ounces each ) lump crabmeat, drained

  8. 1/2 cup fat-free milk

  9. 1 tablespoon minced fresh parsley

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Seafood-Stuffed Potatoes Recipe photo by Taste of Home 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.

  2. Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.

  3. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

  4. 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.


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