Crab-Stuffed, Twice-Baked Potatoes

Ingredients:

 4 Large Baking Potatoes

 1 Can Fancy Crabmeat, drained
(or equivalent fresh!)

 1 Head Garlic

 1/2 Cup Red Onion, diced

 1 Bunch Scallions, sliced

 3 Tbsp. Butter

 9-10 Oz. Swiss Cheese, grated

 1/2 Cup Milk

 Chili Powder

 Seasoned Salt, Ground Pepper

Procedure:

  1. Preheat oven to 400 DEG. Wash and scrub potatoes in warm water, drain but leave damp. Completely coat 'tatoes by shaking-on (or rolling-in) seasoned salt and chili powder. Place taters directly on the rack of the hot oven. Bake for about 60 minutes until skins are crisp and the 'tat squishes when you squeeze it.
  2. Slice the tail off the garlic head, turn upside down in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Place the garlic in the oven with potatoes and roast for 25-30 minutes.
  3. Sautee the red onions over medium high heat in 1 Tbsp. butter until the onions begin to caramelize. Add the rest of the butter and melt over low heat.
  4. Combine butter/onions and roasted garlic cloves in a food processor or blender with a couple tablespoons of the milk, seasoned salt and pepper to taste. Blend until smooth and creamy.
  5. Remove potatoes from oven, cut in half lengthwise, and scoop the pulp out of the shell. Arrange the shells in a large baking dish.
  6. Combine the potato pulp with the crabmeat, 1/2 of the grated cheese, the blended garlic/onion/butter mixture and the remainder of the milk. Mix the ingredients well. Fold the crunchy, sliced scallions evenly into and throughout the potato mixture.
  7. Fully stuff each potato skin shell with the mixture. There should be no mixture left, as it should ALL fit in the shells. Stuff! Stuff! Stuff! Sprinkle the rest of the cheese liberally over each stuffed shell.
  8. Place the potatoes back into the oven and reduce heat to 350. Bake until the cheese melts and just begins to start to brown (about 10-15 min). Remove from the oven and let cool for 2-3 minutes.

This recipe is eternally modifiable to fit many budgets. Try it with chopped, cooked shrimp for a lower budget version, and try it with LOBSTER MEAT for the real decadent version! EMAIL me and if you come up with some other version which people rave about, or if you have a good companion dish for this one....perhaps a fresh salad?