Crab Stuffed Idaho Potatoes

Course : Seafoods
Serves: 4
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4 large Idaho potatoes
1/2 cup non-fat plain yogurt
1/3 cup hot picnic sauce
1 pound cooked fresh lump crab -- meal
1/2 cup diced jicama
24 medium snow pea pods -- blanched
1/4 cup sliced green onions

Preparation / Directions:

Rinse potatoes and pat dry: prick several times with a fork. Bake at 425F for 55 lo 65 minutes or until soft Combine non-fat plain yogurt and picante sauce in a large saucepan. Cook over medium low heat: 10 minutes, stirring constantly, or until thoroughly heated. Do not boil. Add crab and jicama. Cook until thoroughly heated. stirring constantly. Divide crab mixture evenly among blossomed potatoes. Stand 3 snow peas upright in one corner of each potato: place 3 snow peas in a fan on plate under potatoes Sprinkle with onions and serve immediately.

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