4 med. potatoes
1 (6 1/2 oz.) can crab meat claws
1/2 c. butter
1/2 c. light cream (or milk)
1 tsp. salt
Dash of pepper
4 tsp. grated onion
1 c. shredded Sharp Cheddar cheese
1/2 tsp. paprika

Scrub potatoes well; dry thoroughly. Bake at 350 degrees without foil until they pierce easily with fork. Cut lengthwise, scoop out potatoes. Whip potatoes with butter, cream, salt, pepper, cheese and onions with fork. Mix in crab meat and refill shells. Sprinkle with paprika.