Crabmeat Stuffed Potatoes
Transform your dinner table into a coastal culinary experience with these irresistible Crabmeat Stuffed Potatoes! Featuring fluffy baked russet potatoes filled with a decadent blend of lump crabmeat, sharp cheddar cheese, tangy sour cream, and zesty Old Bay seasoning, this recipe seamlessly combines comfort food with gourmet flair. Topped with buttery, golden panko breadcrumbs for a satisfying crunch, each bite is packed with creamy, savory goodness and a hint of citrusy brightness from fresh lemon juice. Ideal as a flavorful main course or impressive side dish, these stuffed potatoes are easy to prepare yet elegant enough for special occasions. Serve them fresh out of the oven garnished with chopped green onions, and watch them disappear! Perfect for seafood lovers, this recipe is a must-try for those craving a fusion of simple ingredients and restaurant-quality flavor.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1.5 cups cooked lump crabmeat
- 4 tablespoons butter
- 0.5 cup sour cream
- 1 cup sharp cheddar cheese (grated)
- 2 green onions (chopped)
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pat them dry.
Using a fork, pierce each potato several times. Place the potatoes directly on the oven rack or on a baking sheet. Bake for approximately 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, prepare the crab filling. In a medium-sized mixing bowl, combine the cooked crabmeat, butter, sour cream, cheddar cheese, green onions, Old Bay seasoning, garlic powder, salt, black pepper, and lemon juice. Mix well until combined and set aside.
Once the potatoes are baked, allow them to cool for 5 minutes or until they are safe to handle. Then, slice each potato in half lengthwise.
Using a spoon, carefully scoop out the potato flesh, leaving a thin shell. Place the scooped flesh in a mixing bowl, and set the potato shells aside on a baking sheet.
Mash the scooped potato flesh with a fork or a potato masher. Fold in the prepared crabmeat mixture and mix until smooth and well-combined.
Spoon the crab mixture evenly back into the reserved potato shells, mounding it slightly to hold the filling.
Sprinkle panko breadcrumbs over the top of the filled potatoes, then drizzle with olive oil to ensure the breadcrumbs crisp during baking.
Place the stuffed potatoes back in the oven, baking for an additional 15 minutes or until the tops are golden brown and the filling is warmed through.
Remove from the oven and serve immediately, garnished with additional chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1928 mg | 41% | |
*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.
