Potatoes Stuffed With Crab And Spinach
|Baking potatoes||4 Large|
|Canned crabmeat||12 Ounce, drained and picked over for bits of shell and cartilage (2 Cans, 6 Ounce Each)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon, crumbled|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
Preheat the oven to 450° F.
Prick the skin of each potato with a fork, cover with foil, and bake for 45 to 50 minutes or until tender.
Remove the foil and let the potatoes sit until cool enough to handle.
Halve each potato lengthwise and scoop out the pulp, leaving a shell 1/4 inch thick.
Place the potato pulp in a large mixing bowl; set the shells aside.
Add the crab, spinach, yogurt, sour cream, mustard, tarragon, and red pepper to the potato pulp, and mix well.
Stuff the potato shells with the mixture and sprinkle the paprika on top.
Bake, uncovered, for 10 minutes.
Sprinkle with dill if desired.