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Two Bite Stuffed Potato Skins with Bacon, Cheese and Crab

    This is a wonderful appetizer recipe created by Louisianan chef Paul Prudhomme using Wisconsin Potatoes.


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    K-Paul’s Louisiana Kitchen opened in the French Quarter of New Orleans in 1979.

    There were so many requests for the secrets behind his spices that he created Chef Paul Prudhomme’s Magic Seasoning Blends® which are now distributed world-wide.

    This recipe uses Paul Prudhomme’s Seafood Magic seasoning.

    chef Paul Prudhomme

    Bacon, Cheese and Crab Stuffed Potato Skins

    Wonderful recipe by Louisianan chef Paul Prudhomme

    • 12 small red Wisconsin potatoes, about 2 inches in diameter  ((about 1 1/4 pounds))
    • 2 Tbsp Dijon mustard
    • 1 Tbsp olive oil
    • 1 tsp Chef Paul Prudhomme’s Seafood Magic

    Bacon Crabmeat Filling:

    • 4 oz cream cheese, softened
    • 1 c shredded cheddar cheese
    • 5 slices bacon, cooked and crumbled
    • 8 oz fresh crabmeat, flaked
    • 1 Tbsp Dijon mustard
    • 2 tsp Chef Paul Prudhomme’s Seafood Magic
    • ¼ c chopped green onions, if desired
    1. Preheat oven to 425°F.

    2. With a very sharp bread knife, cut potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge.

    3. 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.

    4. 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.

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