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Baked Crab Potatoes

2 c crabmeat
4 lg baking potatoes
4 T butter
1/2 c onion; chopped
1/2 c mushrooms; sliced
ground pepper to taste
1 c dry vermouth
2 T low-fat plain yogurt
2 T sour cream
1/4 c half and half
3/4 c Gruyere cheese

Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins
and mash pulp. Melt butter in skillet and saute onion until it
takes on a light coloring (about 15-20 minutes). Add mushrooms
and saute another 5 minutes. Add the crabmeat and pepper. Add
vermouth and bring to a boil. Make sure you stir frequently. Cook
mixture until liquid is absorbed. Remove from heat and add yogurt
and sour cream, then add half and half. Combine crabmeat, onion
mixture, pulp from potato, and about 1/2 of cheese. Add additional
ground black pepper and a bit more half and half if desired. Place
the mixture into the potato skins. Sprinkle with additional 1/4
cup cheese. Bake at 400 degrees F. until cheese bubbles.


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