Baked Crab Stuffed Potatoes
Ingredients
- Large potatoes
- 150 grams crab meat
- 150 grams corn kernels
- 750 ml water
- 1 tablespoon butter
- 1 chopped onion
- 3 chopped garlic cloves
- 1 packet Crab and Corn Cream Soup mix
- 100 grams grated cheese
- Parsley to taste
Preparation
Bake whole potatoes unpeeled until cooked.
Cut the potatoes into quarters without separating them.
Sauté chopped onion and garlic with butter until fragrant.
Add crab meat and corn kernels.
Add water and Crab and Corn Cream Soup mix, cook while stirring, then remove from heat.
Pour the mixture into the center of the split potatoes.
Sprinkle with grated cheese and parsley.
Bake until the cheese melts.
Serve.
Notes
This recipe uses a pre-made soup mix for convenience and can be inspired by Royco Indonesia products.
