Twice Baked Potatoes With Seafood Topping

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large baking potatoes
• 1/3 cup low-fat sour cream
• 1/3 cup low-fat buttermilk
• salt and pepper
• 1/3 cup light cream cheese
• 1/4 cup 1% low-fat milk
• 1 garlic clove, minced
• 1 pinch nutmeg
• 1 pinch pepper
• 1/2 tablespoon flour
• 1 tablespoon low-fat mayonnaise
• 1 tablespoon lemon juice
• 3 tablespoons parmesan cheese, kraft
• 1 green onion, sliced thin
• 1 (120 g) can crabmeat, drained
• 1 (103 g) can baby shrimp, drained and rinsed
• 1/2 cup light cheddar cheese, finely grated
• extra parmesan cheese, for sprinkling

Recipe

• 1 potatoes: wash potatoes thoroughly, poke with a fork (i use a kebab skewer) and microwave until completely cooked and soft to the touch.
• 2 while they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
• 3 place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
• 4 stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. set aside. prepare the topping.
• 5 topping: in a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• 6 stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• 7 remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• 8 cover and allow to cool to room temperature.
• 9 spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra parmesan cheese.
• 10 at this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
• 11 pre-heat oven to 350 degrees f.
• 12 bake 20 to 30 minutes until heated through and topping is lightly browned.