When I baked these potatoes, I was thinking of some garlic/olive oil/cheese spread. Then I taught I should use the crabmeat leftover I had from another recipe. I added some cottage cheese (less calories & fat) and these Stuffed Baked Potatoes turned out so flavorful.
My tip for you. You can cook in advance the potatoes. Just wrap them in alumium foil and place them in a slow cooker, on high for 4 hours. Then follow the recipe for the stuffing.
2 medium baking potatoes (I used red potatoes)
½ cup cooked crabmeat OR ½ cup imitation crab
½ tsp garlic powder
1 tsp dried or fresh chive
1 tbsp olive oil
1/2 cup low fat cottage cheese
2 tbsp low fat mozzarella, divided
Salt & pepper to taste
Preheat the oven to 400 degrees F.
Bake potatoes directly on the oven rack for 45-55 minutes.
Once the potatoes are cooked and cool enough to handle, halve them lengthwise.
Take a spoon and scoop the pulp into a bowl, leaving a thin shell.
To the potato pulp, add crabmeat, garlic, chive, salt & pepper, olive oil and cottage cheese.
Fill the potato shells with this mixture and top with mozzarella cheese.
Bake at 350 degrees for about 30 minutes or until heated through and cheese has melted.
Sprinkle with chive.