Product Used: Salad of the Seas Smoky Bacon Crab Dip
These overstuffed twice baked practically burst with bacon- and-crab stuffing, even before being baked with a cheddar cheese. Making this wonderful side dish is made easy using Salad of the Seas® Smokey Bacon Crab Dip.
3 large baking potatoes
1 (7oz) package of Salad of the Seas Smoky Bacon Crab Dip
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sharp Cheddar cheese, grated
1/2 tablespoon garlic salt
Salt and pepper
1/4 cup finely chopped green onion
Preheat the oven to 400 degrees F.
Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, Smoky Crab Dip, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.