Sylvia's Crab and Shrimp Stuffed Twice Baked Potatoes


4 large baking potatoes (Gold or Russet)
1/4 cup butter
1/3 - 1/2 cup sour cream
5 scallions, white and green parts, thinly sliced on the diagonal
Salt to taste
Ground Black Pepper to taste
1 cup shredded Monterey Jack cheese
1/2 pound crab meat (picked of cartilage)
8 - 10 medium shrimp, peeled and deveined


Wash and dry potatoes thoroughly and prick several times with a fork. Microwave on "Baked Potato" setting or around 18 - 20 minutes (you can also bake these in the oven at 375 degrees for 60 minutes). Allow to rest for 10 minutes or until you can handle the potatoes.

While potatoes are cooking, sauté shrimp in a small amount of oil until pink, about 5 minutes, remove from pan and rough chop.

Cut each potato in half, lengthwise. Leaving a thin layer of potato next to the skin, scoop out the center meat and place in a large bowl. Break up large pieces of potato with a fork.

Mix in butter, sour cream, scallions, salt and pepper until well blended. Taste and adjust seasonings, adding more if necessary.

Fold in cheese, crab and shrimp. Spoon filling back into potato shells and place on grill safe pans, off heat, until warmed thru, about 15 - 20 minutes.

You can also bake these in a 350 degree oven for 30 minutes.