Ingredients for Boursin Crab Potatoes
- Baking Potatoes
- 1 bunch asparagus
- Fresh Spinach
- Garlic & Herb Spreadable Cheese
- Skim Milk
- Imitation Crabmeat
- Part Skim Mozzarella Cheese
- Salt And Pepper
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How to Make Boursin Crab Potatoes
- Preheat oven to 400°F (200°C). Scrub 4 large russet potatoes and pierce several times with a fork. Bake for 1 hour, or until tender.
- While potatoes bake, steam 1 bunch asparagus and 5 oz fresh spinach until asparagus is crisp-tender (about 5-7 minutes).
- In a large bowl, combine the cooked asparagus and spinach with 4 oz Boursin cheese, 1/4 cup milk, and 8 oz lump crab meat.
- Once potatoes are cool enough to handle, slice each in half lengthwise. Gently scoop out the potato flesh, leaving about 1/4 inch of potato in each skin. Add the scooped potato flesh to the bowl with the other ingredients.
- Mash the mixture until the potato flesh breaks down and the mixture is somewhat smooth. You may need to use a potato masher or gently smash larger chunks against the side of the bowl.
- Season generously with salt and pepper to taste.
- Fill each potato skin with the crab and potato mixture.
- Sprinkle each stuffed potato with 1 tablespoon shredded mozzarella cheese.
- Bake at 375°F (190°C) for 12-15 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
37g
Fat
8g
Carbs
16g
