Artichoke Crab Stuffed Potatoes
These irresistible stuffed potatoes may be a side dish, but infused with cream cheese, jalapeño and Parmesan flavors, they’ll be the star of the dinner table.
Ingredients
- 4 large Washington Russet potatoes, scrubbed (peels on)
- 3 oz brick-style cream cheese, softened
- 1/3 cup thinly sliced green onions
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1 tbsp minced pickled jalapeño
- 2 tsp minced garlic
- 1 can (13 to 14 oz) quartered artichoke hearts, well drained and coarsely chopped
- 1 lb lump crab meat
- 1 cup grated Parmesan cheese, divided
Notes
To clean potatoes, scrub with a vegetable brush under cold running water.
Garnish stuffed potatoes with more green onions or finely chopped parsley if desired.