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Baked Idaho® Potato with King Crab and Gouda

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Recipe courtesy of John Koltisko, Food & Beverage Director, Sam & Harry's McClean, VA

Yield: Serves 1

Ingredients

• 1 Idaho® russet potato (50 count)
• 2 ounces grated Gouda cheese
• 2 egg yolks
• 1 ounce heavy cream
• 1 teaspoon coarse black pepper
• 1 teaspoon Old Bay seasoning
• 1 teaspoon chopped fresh garlic
• 1/2 teaspoon fresh thyme leaves, slightly bruised
• 8 ounces king crab leg meat
• Salt to taste
• 1 teaspoon snipped fresh chives
• 1 fresh rosemary sprig

Directions

1. Preheat oven to 375°F. Wash and score potato; bake until knife easily pierces, 40 to 55 minutes.
2. In mixing bowl, combine Gouda, egg yolks, cream, pepper, Old Bay seasoning, garlic and thyme. Gently fold in crabmeat.
3. Open potato; remove 1⁄4 of potato flesh; reserve for other use. Place crab mixture inside potato. Cover; bake at 375°F until all cheese melts. Remove cover for 2 minutes to lightly brown potato. Garnish with chives and rosemary.