Artichoke And Crab Stuffed Potatoes

• 4 large russet potatoes
• 3 ounces cream cheese
• 1/4 cup milk
• 1/4 cup mayonnaise
• 1/3 cup green onion, thinly sliced
• 1 tablespoon minced pickled jalapeno pepper (less if you don't like it spicy)
• 2 teaspoons minced fresh garlic
• 3/4 cup shredded parmesan cheese
• 1 lb crabmeat
• 1 (13 ounce) can artichoke hearts, quarters drained well and coarsely chopped

1. Preheat oven to 400 degrees F.
2. Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.
3. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapenos and garlic in a mixing bowl and mix with a whip attachment until combined.
4. After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
5. Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
6. Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.

russet potatoes, cream cheese, milk, mayonnaise, green onion, jalapeno pepper, fresh garlic, parmesan cheese, crabmeat, quarters

Taken from www.food.com/recipe/artichoke-and-crab-stuffed-potatoes-120414 (may not work)