SEAFOOD-STUFFED POTATOES

Seafood-Stuffed Potatoes image

If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. -John Kenney, Marco Island, Florida

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 11

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 reduced-fat 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

Steps:

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.

Nutrition Facts : Calories 231 calories, Fat 3g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.