Mambo Sprouts

Twice-Baked Potatoes with Crab and Greek Yogurt

Thanks to Chef Keith Snow for this scrumptious recipe that’s sure to impress guests.

Ingredients:

4 whole russet potatoes
1 lbs. jumbo lump crab meat
3/4 cups Gruyére or Comte cheese
4 Tbsp. chives (minced)
3/4 cups Greek yogurt
5 Tbsp. organic butter (melted)
1/4 tsp. salt
1/4 tsp. black pepper

Directions:

1. Bake potatoes for 40 minutes.
2. Remove flesh from potatoes being careful not to break them. Add to large work bowl.
3. Add in all ingredients except crab and mix well. Taste for seasoning to make sure it is well seasoned.
4. Gently fold in crab and stuff in potato shells (after seasoning potato shells with salt and pepper).
5. Place in preheated 325° F oven until they begin to brown.