Crab Salad Stuffed Potato Skins

• Potato Skins
• 3 yukon gold potatoes
• Crab Salad
• 2 cups crab, chunks picked over for shells
• 1/4 cup prepared mayonnaise
• 1 teaspoon Dijon mustard
• 2 green onions, finely chopped
• 1/2 cup finely chopped fresh chives
• salt & freshly ground black pepper
• oil, for frying

1. Preheat the oven to 350 degrees F.
2. Bake the potatoes until soft, about 40 minutes depending on the size.
3. Heat the oil in a deep fryer to 375 degrees F.
4. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy.
5. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
6. Mix the crab with the mayonnaise, Dijon, green onions, and chives.
7. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

skins, gold potatoes, salad, crab, mayonnaise, mustard, green onions, fresh chives, salt, oil

Taken from www.food.com/recipe/crab-salad-stuffed-potato-skins-532145 (may not work)