Artichoke And Crab Stuffed Potatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees F.
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.
Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapenos and garlic in a mixing bowl and mix with a whip attachment until combined.
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.
Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.