From: John Koltisko, Food & Beverage Director, Sam & Harry's, McLean, VA. Yield: 1 serving.
1 Idaho® russet potato (50 count)
2 oz. grated Gouda cheese
2 egg yolks
1 oz. heavy cream
1 tsp. coarse black pepper
1 tsp. Old Bay seasoning
1 tsp. chopped fresh garlic
½ tsp. fresh thyme leaves, slightly bruised
8 oz. king crab leg meat
to taste, salt
1 tsp. snipped fresh chives
1 fresh rosemary sprig
Preheat oven to 375°F. Wash and score potato; bake until knife easily pierces, 40 to 55 minutes.
In mixing bowl, combine Gouda, egg yolks, cream, pepper, Old Bay seasoning, garlic and thyme. Gently fold in crabmeat.
Open potato; remove ¼ 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.
