Bacon and Crab Stuffed Wisconsin Potato Bites

Description

A recipe for Bacon and Crab Stuffed Wisconsin Potato Bites

Ingredients

12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 teaspoon Chef Paul Prudhomme's Seafood Magic

Bacon Crabmeat Filling:

4 ounces cream cheese, softened

1 cup shredded cheddar cheese

5 slices bacon, cooked and crumbled

8 ounces fresh crabmeat, flaked

1 tablespoon Dijon mustard

2 teaspoons Chef Paul Prudhomme's Seafood Magic

1/4 cup chopped green onions, if desired

Preparation

Preheat oven to 425°F.

Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside.

Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.

Copyright (c) 2007 by Paul Prudhomme