Seafood-Stuffed Potatoes

1. 1

   Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.

2. 2

   Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.

3. 3

   Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

4. 4

   In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a

5. 5

   . Bake, uncovered, at 375u00b0 for 20-25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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