12 medium red potatoes (about 1 1/2 pounds)
4 teaspoons olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
2 teaspoons butter
3 ounces cream cheese
1/2 cup finely shredded parmesan cheese
4 teaspoons prepared horseradish
1 teaspoon Tabasco sauce
6 ounces lump crabmeat
1/3 cup finely shredded parmesan cheese
snipped fresh parsley
Bake potatoes in a large shallow baking pan in a 350 oven for 45 to 50 minutes or until just tender when pierced with a fork (Don’t overbake). Cool; cut into quarters lengthwise. Scoop out flesh, leaving shells 1/4 inch thick. Brush shells lightly with the olive oil. Place wedges cut side up in the baking pan.
Meanwhile, cook onion and garlic in the butter in a medium saucepan until tender. Remove from heat. Stir in cream cheese. Add 1/3 cup parmesan cheese, horseradish, and Tabasco sauce. Stir in crabmeat. Mound in potato shells and sprinkle with the remaining parmesan cheese.
Bake in a 350-degree oven for 15 to 20 minutes or until filling is hot and cheese is golden. To serve, sprinkle with a dash of Creole seasoning and snipped parsley.