Crab Stuffed and Twice Baked Taters

BostonEggSox

I found this recipe on The Food Network and made some minor changes to accomodate my Egg taste. The ended up being a tailgate hit at the Pats game yesterday. Each potato was worthy of serving as a meal unto itself! Will take pics next time (soon!).

Ingredients
4 REAL BIG baking potatoes (at least 6-7" long)
8 tablespoons of LOLakes butter, divided
2 medium shallots
3 cloves elephant garlic, minced
2 tablespoons fresh thyme leaves
2 cups Alaskan crabmeat. I soaked the frozen legs in hot water for 30 minutes, cracked, pulled meat and drained).
2 cups grated Cheddar Jack
1/2 cup sour cream
3-5 TBS Bone Suckin Rib Rub to taste
EVOO
Kosher Salt to taste
Freshly ground black pepper to taste


Directions
Preheat your Egg to 400F Indirect

Wash the taters and drizzle on the EVOO and Rib Rub. Give them a good massage and rub that Rub into the skin.

Prick a few holes (or not) in the potatoes. That's been debated on the Forum (I did). Roast until cooked through, about 50 minutes.

While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan on your stove. Chop up the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Lower the heat and add the thyme and crab and cook until heated through. Then set aside.

Once the potatoes are cooked and cool enough to handle cut, off a 2" wide strip off the top making an opening in the potato. Set the strips aside.

Lower the Egg temp to 350F

Take a spoon and scoop the pulp into a bowl. You can save about 1/4 of the pulp for other uses as the crab and cheese will take up lots of room. Place the potato skins (shell and 2" wide strip) back on the 350F EGG for about 5 minutes to dry them out and ensure they will be crispy when done.

To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Cover the opening with the 2" strip and place them back in the EGG again at 350F until cheese has melted around 35 to 45 minutes.

I actually skipped the final bake in the Egg. I stuffed them after everything cooled, wrapped them in foil and they went in the fridge. I placed them (uncovered with foil underneath each tater) on the top rack of a gas grill (yes, gas grill) they next day in the Gillette Stadium parking lot.