2 c  Crabmeat
4 lg Baking potatoes
4 T  Butter
1/2 c  Onion; chopped
1/2 c  Mushrooms; sliced
Ground pepper to taste
1 c  Dry vermouth
2 T  Low-fat plain yogurt
2 T  Sour cream
1/4 c  Half and half
3/4 c  Gruyere cheese

Clean and bake potatoes.Cool slightly and cut in half, lengthwise.
   Place pulp into bowl, leaving about 1/4-inch shell.Reserve skins and
   mash pulp.  Melt butter in skillet and saute onion until it takes on a
   light coloring (about 15-20 minutes).Add mushrooms and saute
   another 5 minutes.Add the crabmeat and pepper.Add vermouth and
   bring to a boil.Make sure you stir frequently.Cook mixture until
   liquid is absorbed.Remove from heat and add yogurt and sour cream,
   then add half and half.Combine crabmeat, onion mixture, pulp from
   potato, and about 1/2 of cheese.Add additional ground black pepper
   and a bit more half and half if desired.Place the mixture into the
   potato skins.  Sprinkle with additional 1/4 cup cheese.Bake at 400
   degrees F.until cheese bubbles.

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» Jumbo Fiesta Shrimp
» Shark Steak
» Deep Fried Oysters
» Crab Salad