Ingredients:
4 large baking potatoes
1/3 cup low-fat sour cream
1/3 cup low-fat buttermilk
salt and pepper
1/3 cup light cream cheese
1/4 cup 1% low-fat milk
1 garlic cloves, minced
1 pinch nutmeg
1 pinch pepper
1/2 tablespoon flour
1 tablespoon low-fat mayonnaise
1 tablespoon lemon juice
3 tablespoons parmesan cheese, kraft
1 green onions, sliced thin
1 (120 g) cans crabmeat, drained
1 (103 g) cans baby shrimp, drained and rinsed
1/2 cup light cheddar cheese, finely grated
extra parmesan cheese, for sprinkling
Directions:
POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
Cover and allow to cool to room temperature.
Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
Pre-heat oven to 350 degrees F.
Bake 20 to 30 minutes until heated through and topping is lightly browned.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.