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Crab Stuffed Baked Potatoes

8 medium red potatoes
8 oz. cream cheese, softened
1 cup sour cream
1 garlic clove, minced
2 tsp. Italian seasoning
Freshly ground black pepper
1/2 lb. crab meat finely chopped
4 green onions, green parts only, thinly sliced
1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees.
Position oven rack in the middle.
Scrub the potatoes using a stiff brush, and rinse under cool water.
Dry potatoes with a clean towel.
Drizzle oil over each potato and sprinkle with salt.
Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt.
Pierce each potato with a fork or sharp knife several times, and wrap each in a piece of foil.
Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes.
Remove baked potatoes from the oven, and allow to cool.
While potatoes cool, combine cream cheese, sour cream, garlic and Italian seasoning in a medium bowl.
Taste and add salt and pepper if desired.
Stir in crab meat, chopped green onion and mozzarella cheese.
If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat.
Cut a cavity in the center of each potato and scoop out the potato leaving a sturdy wall of potato around the outside.
Divide filling among potatoes and place back on the baking sheet or large baking dish.
Bake for 20 to 30 minutes or until filling is hot and bubbly.
Garnish with fresh parsley or additional green onion as desired.

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