4 large baking potatoes
1 teaspoon olive oil
½ lb. lump crab meat
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoon mint leaves
1 jalapeño pepper
4 tablespoons sour cream
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup grated Parmesan cheese
1. Preheat oven to 450.
2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
4. While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
5. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.
• Total Time: 75 Minutes
Source: New York Times (4 servings)