Crab-Stuffed Potatoes

Q: How can I make this recipe dairy-free?

To make this recipe dairy-free, you can substitute the cream cheese and sour cream with dairy-free alternatives like cashew cream or coconut yogurt. Use dairy-free cheese to replace the Parmesan and cheddar.

Q: Can I add other vegetables to the filling?

Yes! Feel free to add sautéed vegetables like spinach, bell peppers, or mushrooms to the filling for extra flavor and texture. Just make sure to drain any excess moisture before mixing them in.

Q: Can I use other types of crab meat for this recipe?

While king crab meat provides a sweet, rich flavor, you can substitute it with other types of crab meat like Snow Crab or Dungeness Crab.

Q: Do I have to bake the potatoes twice?

Yes, the two-step baking process gives the potatoes their crispy texture and makes the filling creamy and flavorful. However, if you're in a rush, you can skip the second baking, but the texture might be less crispy.

Looking for a way to turn your standard twice-baked potato into a dish you’ve never thought you needed? This crab-stuffed potato recipe brings the best of both worlds—creamy, baked potatoes and rich, sweet king crab meat. The result is a delicious twist on a classic comfort food perfect for any occasion. Whether you're serving it as a side or as the star of the show, these crab-stuffed potatoes will have everyone coming back for more!

Ingredients:

4 large russet potatoes
8 oz king crab meat, cooked and shredded (make it easy with precut/split red king crab legs)
1/2 cup sour cream
1/4 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese
2 tbsp unsalted butter
2 tbsp green onions, finely chopped
1 tbsp fresh parsley, chopped (optional)
1 tsp garlic powder
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)

Instructions:

Preheat the oven to 400°F. Wash the russet potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake for 45–60 minutes or until tender when pierced with a fork.
While the potatoes are baking, crack the king crab shell and extract the meat. Gently remove all the crab meat from the shell.
Heat the butter in a skillet over medium heat. Add the king crab meat and cook for 2–3 minutes to warm through. Be careful not to overcook. Set aside.
Once the potatoes are baked and cool enough to handle, slice them in half lengthwise. Gently scoop out the flesh, leaving about 1/4-inch of potato around the edges to create a "shell."
Mash the scooped-out potato flesh in a large bowl with sour cream, cream cheese, Parmesan cheese, cheddar cheese, garlic powder, and a pinch of salt and pepper. Stir in the cooked crab meat, green onions, and parsley. Mix until smooth and well combined.
Spoon the crab and potato mixture back into the shells, packing it tightly. Sprinkle the filled potatoes with breadcrumbs for a crunchy topping.
Return the stuffed potatoes to the oven and bake for 15–20 minutes, until the tops are golden and the cheese is bubbly.
Garnish with extra green onions or parsley for a fresh finish. Serve and enjoy these crab-stuffed potatoes as a main dish or a show-stopping side to any meal.

Once you’ve tasted these crab-stuffed potatoes, you’ll never return to a regular potato! The richness of the king crab, the creamy filling, and the crispy top come together for a perfect bite each time. This dish takes the classic twice-baked potato to a new level and will impress at your next dinner party or family meal.

Make it a little Surf & Turf by serving this potato with your favorite beef cut. Enjoy!