This holiday season instead of making standard mash potatoes try making Twice-Baked Potatoes with Jumbo Lump Crab, it’s a very old, kind of 70’s dish but it’s pretty sexy.
1 Cup (16 tbs) (Jumbo Sized)
1⁄2 Cup (8 tbs)
Bake whole potatoes, not too much and not too less.
Cut the potato on one side to help them stand up. The, cut the potato from the middle and the potato is exposed. Use a spoon to scrape the potatoes into a bowl leaving some at the edge. Be very careful not to break them.
Season the potato shells with salt and black pepper.
Mash the potato a little bit. Then, add 2 tbsp of melted butter, 2 tbsp of fresh chives and we need some kosher salt and black pepper.
Take some Greek yogurt and add to the mashed potato. Add about ½ cup grated Comte cheese. Mix them all the ingredients well with the potatoes. Add some more yogurt if the mixture has less moisture.
Taste the mixture for seasoning before mixing the crab meat.
Open the can of jumbo lump crab and use the whole can in the recipe.
Lightly fold in the mixture after putting the meat.
Now pack the potato crab mixture in the potato shells, do not pack it too tight but you can mount it high. Season with black pepper and salt.
Put them in an oven at 350 degrees, it would take about 20-25 min for baking.
What better way to enjoy the holiday other than to enjoy some classic food that you otherwise don't find time to make. And baked potatoes rules the roost with its mouth melting taste and crispiness. Chef Keith Snow gives it a twist serving it with jumbo lump crab for an exotic touch and sheer delight. Try this twice baked potato recipe and it would become your holiday special menu in no time.