These were really popular when my mother visited from out of town. Even the youngest kids liked them.

1-2 baking potatoes per person

3/4 cup milk

1 t. salt and pepper

1 T. butter

1 green onion chopped

1 can of crabmeat, drained

3/4 cup cheddar cheese, grated

Wash and bake potatoes in their skin for 1 hr at 350.  When done, let them cool for 5 min.  Cut in half the long way.  Carefully scoop out the middle, being careful not to tear the skin. Place scooped out insides into a mixing bowl.  Set shells on a backing sheet, open side up.  Mash the scooped out potato, add butter, salt, pepper, milk, and chopped onion and mix together.  Add drained crabmeat.  Scoop back into shells, filling level with top of cut area.  Sprinkle with cheese.  Bake 10 min at 350. If you want them browned, broil on high for 1-2 min until bubbly.

Serve with a tossed salad and side vegetable.  Great for lent or anytime you want to stretch a little food a long way.