DIRECTIONS
Directions:
1. Preheat oven to 400F.

2. Rub freshly scrubbed potatoes with olive oil to crisp the skin.

3. Place potatoes on a baking sheet and bake on center rack for 45-60 minutes or until tender on the inside and crispy on the outside.

4. While your potatoes bake, combine softened cream cheese with crab, chopped green onion, cajun (or old baby) seasoning blend, garlic powder, and paprika in a medium bowl. For an extra kick, you can add red pepper flakes or ground cayenne pepper to the mix.

5. Stir in about ¾ cup of your freshly grated gouda and cheddar, reserving the rest for topping.

6. Once your potatoes are ready, allow them to cool, then slice each in half lengthwise.

7. Scoop out the majority of each center and set aside, leaving a small portion of the potato around the edges to help them maintain their shape. You could score an oval in the center using a knife before scooping to ensure pretty potato boats every time.

8. Brush the edges of each potato skin with olive oil and fill with the crab mixture.

9. Top with the remaining cheese, a teeny pinch of red pepper flakes and a little extra paprika, to taste, and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.

10. Garnish with chopped parsley (optional) and green onion and drizzle with sour cream or greek yogurt.