Ingredients
- • 2 c Crabmeat
- • 4 lg Baking potatoes
- • 4 T Butter
- • 1/2 c Onion; chopped
- • 1/2 c Mushrooms; sliced
- • Ground pepper to taste
- • 1 c Dry vermouth
- • 2 T Low-fat plain yogurt
- • 2 T Sour cream
- • 1/4 c Half and half
- • 3/4 c Gruyere cheese
Instructions
- Clean and bake potatoes.Cool slightly and cut in half, lengthwise.
- Place pulp into bowl, leaving about 1/4-inch shell.Reserve skins and
- mash pulp. Melt butter in skillet and saute onion until it takes on a
- light coloring (about 15-20 minutes).Add mushrooms and saute
- another 5 minutes.Add the crabmeat and pepper.Add vermouth and
- bring to a boil.Make sure you stir frequently.Cook mixture until
- liquid is absorbed.Remove from heat and add yogurt and sour cream,
- then add half and half.Combine crabmeat, onion mixture, pulp from
- potato, and about 1/2 of cheese.Add additional ground black pepper
- and a bit more half and half if desired.Place the mixture into the
- potato skins. Sprinkle with additional 1/4 cup cheese.Bake at 400
- degrees F.until cheese bubbles.
