Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Maine potatoes
   1      pound         backfin or lump -- crabmeat; picked
                        -- over
     1/2  cup           green pepper -- chopped
     1/2  cup           onion -- chopped
   2      tablespoons   mayonnaise
   2      teaspoons     dry mustard
   1      tablespoon    spicy prepared mustard
   1      teaspoon      paprika
   2      teaspoons     old bay seasoning -- (or other standard
                        seafood seasoning)
     1/2  cup           butter -- melted

Preparation:

Bake potatoes in oven at 350F for one hour or until tender. Allow potatoes to cool. Cut each potato in half lengthwise and scoop out pulp, leaving shell intact. Set pulp aside. In a large bowl, mix together the crabmeat, green pepper, onion, mayonnaise, dry mustard, spicy mustard, paprika, and one tablespoon of Old Bay seasoning. Place potato skins on a cookie sheet. Spoon equal amounts of crab mixture into each potato half. Top the crab mixture with the potato filling. Sprinkle the remaining Old Bay seasoning over the potato halves. Bake at 350F for 5 to 10 minutes, or until heated through but not dried out. Remove from oven and pour the melted butter over the potato halves. Makes 4 servings of 2 potato halves each. This recipe, by Kim Lowery, won third prize for potatoes in the 2nd Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie Aspegren, September 93 Round Robin.