Ingredients
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4 large baking potatoes
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1/3 cup low-fat sour cream
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1/3 cup low-fat buttermilk
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salt and pepper
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1/3 cup light cream cheese
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1 pinch nutmeg
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1 pinch pepper
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1/2 tablespoon flour
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1 tablespoon low-fat mayonnaise
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1 tablespoon lemon juice
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3 tablespoons parmesan cheese, kraft
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1 (120 g) can crabmeat, drained
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1 (103 g) can baby shrimp, drained and rinsed
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extra parmesan cheese, for sprinkling
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1 garlic clove, minced
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1 green onion, sliced thin
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1/4 cup 1% low-fat milk
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1/2 cup light cheddar cheese, finely grated
Instructions
- POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
- While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
- Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
- Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
- TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool to room temperature.
- Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 350 degrees F.
- Bake 20 to 30 minutes until heated through and topping is lightly browned.