BAKED POTATOES WITH CRAB, JALAPEñO AND MINT

Baked Potatoes With Crab, Jalapeño and Mint image

Mark Ladner, the chef at Del Posto in New York, serves pasta with crab, jalapeño and mint. Here the canvas is potato flesh instead, along with sour cream and butter and cheese. Pair with steak for an elegant take on the classic surf-and-turf dinner, or serve it on its own, with a green salad and a sharp white wine.

Provided by Sam Sifton

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

4 large baking potatoes, like russets
1 teaspoon olive oil
1/2 pound lump crab meat
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoon mint leaves, shredded
1 jalapeño pepper, seeded and diced
4 tablespoons sour cream
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese.

Steps:

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1142 milligrams, Sugar 3 grams, TransFat 0 grams