Crab Stuffed Potatoes
Indulge in the ultimate fusion of comfort food and coastal flair with these mouthwatering Crab Stuffed Potatoes! Perfectly baked russet potatoes are transformed into edible vessels, brimming with a creamy, savory filling made from lump crab meat, sharp cheddar cheese, and silky cream cheese. Seasoned with garlic powder, smoked paprika, and a hint of black pepper, this recipe delivers a delightful balance of flavors in every bite. Topped with gooey melted cheddar and a sprinkle of fresh parsley, these potatoes are ideal for a decadent weeknight dinner or an impressive side dish for guests. With just a touch of prep and an hour in the oven, this recipe effortlessly elevates stuffed potatoes into a show-stopping seafood treat.
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Recipe Information
Ingredients
- 4 pieces Russet potatoes
- 1 cup Lump crab meat
- 1 cup Sharp cheddar cheese, shredded
- 4 tablespoons Cream cheese, softened
- 2 tablespoons Unsalted butter
- 2 pieces Green onions, thinly sliced
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly, pat them dry, and prick each potato a few times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Once the potatoes are cool enough to handle, cut a lengthwise slit on the top of each potato and gently scoop out the flesh into a mixing bowl, leaving a small border inside the skin to create a shell.
Mash the potato flesh with a fork or potato masher until smooth. Add the cream cheese, butter, cheddar cheese (reserving a small amount for topping), garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
Fold in the lump crab meat, green onions, and half of the chopped parsley. Be careful not to break up the crab meat too much.
Spoon the potato-crab mixture back into the potato shells, mounding it slightly on top.
Sprinkle the reserved shredded cheddar cheese on top of each stuffed potato.
Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.9 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1208 mg | 93% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5996 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
