Cheesy Crab-Stuffed Potato Skins Recipe

About this recipe

A satisfying pescatarian dinner featuring creamy mashed potatoes mixed with tender crab meat, topped with melted cheese. Perfect for those seeking a quick yet indulgent meal solution.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Pasteurised Butter
• 1 L Milky Mist Toned Milk
• 150 g Mooz Cream Cheese

Instructions

1. 1. Preheat your oven to 200°C (400°F). Wash and dry 4 large potatoes, then bake them directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
2. 2. Once the potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh, leaving a thin layer to support the skins.
3. 3. In a mixing bowl, mash the scooped-out potato flesh with 50 g of softened butter and 100 ml of warm milk until smooth and creamy.
4. 4. Gently fold in 200 g of cooked crab meat, ensuring it is evenly distributed throughout the potato mixture.
5. 5. Spoon the crab and potato mixture back into the potato skins, mounding it slightly.
6. 6. Spread 100 g of cream cheese evenly over the stuffed potato skins and place them on a baking sheet.
7. 7. Set your oven to broil and place the baking sheet under the broiler for 3-5 minutes, or until the cream cheese is melted and bubbly.
8. 8. Serve the cheesy crab-stuffed potato skins warm as a delightful dinner option.