Saturday, October 16, 2010

Cheesy Buffalo Crab Potato Skins

Feeling a bit inspired on game day I remembered that we had some cooked chicken tenders that I had used for another dish. I was suddenly bummed that someone else in the house had eaten them as a snack. Then I decided I would try this idea with canned crab that we had. As you probably know by now...we have a major obsession with anything buffalo. It was that moment that the "Cheesy Buffalo Crab Potato Skins" were born. YUM!


Basting Oil for Potatoes:
2 T olive oil
1/8 t salt
1/4 t pepper
1/4 t garlic powder
dash of paprika
*Combine all these ingredients into a small bowl*

4 Large Baking Potatoes
1 can lump crab meat, drained
1/4 cup Buffalo Sauce (I use Frank's Buffalo Wing Sauce)
1 Garlic Clove, minced
1/2 cup part-skim mozzarella cheese
1/3 cup reduced-fat blue cheese crumbles
1/3 cup Real Bacon Pieces


1. Bake potatoes at 400 degrees until tender (typically around 45-50 minutes)
2. While potatoes are baking, prepare your Basting Oil Mixture; set aside. Combine crab, buffalo sauce, garlic, bacon pieces; set aside
3. Set potatoes out to cool and cut in half length wise (Don't turn off the oven!)
4. Scoop out insides of potatoes leaving around a 1/4-inch around the skin...this will help keep them together
5. Using your Basting Oil mixture, baste the potatoes both inside and out. Place on a baking sheet scoop side up for 7 minutes. Turn over and bake for another 7 minutes to get a nice crisp shell.
6. Flip potatoes back over and sprinkle mozzarella cheese in the bottom of each potato shell. Spoon crab mixture into each half. Spinkle with blue cheese (Use as much or as little as you prefer)
7. Place back into the oven for about 3-4 minutes giving your cheese a chance to soften and melt

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