Frank's Recipes! Bayou Stuffed Potato Wedges

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Bayou Stuffed Potato Wedges

12 md Red potatoes; about 1-1/2 lb total
4 teaspoon Margarine or butter; melted Or cooking oil
1/4 c Onion; finely chopped
3 Cloves garlic; minced
2 teaspoon Margarine or butter; melted Or cooking oil
1 (3 oz) pkg. cream cheese Or reduced-fat cream cheese (Neufchatel); cut up
1/3 c Parmesan cheese; finely shredded
4 teaspoon Prepared horseradish
1/2 To 1 tsp. bottled hot pepper Sauce
6 oz Crabmeat
1/3 c Parmesan cheese; finely shredded
Fresh parsley; snipped (optional)

Yield: 48 Appetizers

Bake potatoes in a large shallow baking pan in a 350 degree F. oven for 45 to 50 minutes or until just tender when pierced with a fork. (Don't overbake.) Cool; cut into quarters lengthwise. Scoop out flesh, leaving shells about 1/4-inch thick. Brush shells lightly with the 4 teaspoons margarine, butter, or oil. Place wedges cut side up in the baking pan.

Meanwhile, cook onion and garlic in the 2 teaspoons margarine, butter, or oil in a medium saucepan till tender. Remove from heat.

Stir in cream cheese. Add 1/3 cup Parmesan cheese, horseradish, and hot pepper sauce. Stir in crabmeat. Mound in potato shells; sprinkle with the 1/3 cup Parmesan cheese.

Bake in a 350 degree F. oven for 15 to 20 minutes or till filling is hot and cheese is golden. Sprinkle with snipped parsley, if desired.