Potatoes are loaded with carbohydrates, but unlike rice, potatoes have a more pronounced taste.  It’s flavors are not something that we easily get tired of.  For this reason, potatoes are best used as an additive to other meals such as this crab-stuffed recipe.  Try this recipe today, you’ll surely love it.  It’s a little challenging, though, but it’s absolutely worth it.

INGREDIENTS

* 4 medium baking potatoes
* 1/4 cup butter or margarine
* 1/4 cup light cream
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup finely chopped green onions or chives
* 1 cup shredded Cheddar cheese
* 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed or imitation crabmeat
* Paprika

DIRECTIONS

1. Bake potatoes at 425 degrees F for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a tin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.