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Add a photoServings: 4
Ingredients
- 4 med Yukon Gold potato
- 1 c. cooked crabmeat
- 1/2 c. shredded radicchio
- 1/2 c. minced green onion
- 1/4 c. sweet red pepper, cut into small dice
- 1 tsp chopped garlic
- 1/4 c. extra virgin olive oil
- 1/2 c. finely grated Parmigiano-Reggiano cheese
Directions
- Scrub potatoes and cook in large pot of salted water for 15 min or possibly till almost tender (potatoes will finish cooking on the grill.) Drain.
- When cold sufficient to handle, slice potatoes in half lengthwise and take a small slice off the skin side of each half to make a flat surface (This will rest on the gril rack later). Use a small spoon to hollow out the middle of each half, leaving a 1/4 inch "wall", to make a potato "boat". Reserve insides of potato for stuffing.
- Pick over crabmeat to remove any bits of shell and cartilage. Slightly break up large pcs of crabmeat. In a small bowl stir together crabmeat, reserved potato insides, radicchio, green onion, red pepper, garlic, and 3 tbsp extra virgin olive oil, and add in salt and pepper to taste.
- Carefully spoon stuffing into each potato boat, packing down firmly. Cover with plastic wrap, and chill till ready to grill.
- Prepare grill and preheat to medium Brush bottom - flat side - of potatoes with remaining 1 tbsp extra virgin olive oil. Grill on top rack for 10 minutes, or possibly till bottoms are crisp and stuffing is heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 125 | 38% |
| Total Fat 14.14g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 127mg | 5% |
| Potassium 1077mg | 31% |
| Total Carbs 40.13g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.82g | 1% |
| Protein 11.87g | 19% |
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