Crab-Stuffed Potatoes

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup (4 ounces) shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth.

Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through. Makes 8 servings.