HealthNotes

Seafood Stuffed Potatoes

• From: National Fisheries Institute

Ingredients

• 4 medium baking potatoes

• 3/4 cup fat-free sour cream

• 3/4 cup shredded reduced-fat sharp cheddar cheese

• 1/4 cup melted margarine

• 3 tablespoons skim milk

• 1/8 teaspoon onion powder

• 1/8 teaspoon pepper

• 8 ounces crab flavored surimi seafood, flakes or chunks, chopped

• paprika

Twice-baked potatoes are the vessel for this seafood-laden creation.

Directions

• Pierce potatoes several times with a fork. Bake at 425 degrees F for 45 minutes to 1 hour or until done. Cool to touch.
• Cut a thin slice from the top of each potato. Carefully scoop out pulp, leaving shells intact. Set shells aside.
• Combine potato pulp, sour cream, cheese, margarine, milk, onion powder and pepper in a large mixing bowl. Beat with an electric mixer until smooth. Stir in surimi seafood. Spoon mixture into potato shells. Sprinkle with paprika. Bake at 450 degrees F for 15 minutes or until heated though.