Recipes

Crab-Stuffed Potatoes

One potato, two potato, three potato more! Spicy and hearty, with a hint of seafood flavor; everybody will love these twice-baked potatoes with a crabby twist. They’re simply mouthwatering.
Print Recipe

Course Casserole, Fish and Seafood, Seafood
Cuisine Continental

Servings 4 servings
Calories 1385.24 kcal

Ingredients

  

  • 4 large Idaho baking potatoes
  • 2 tablespoon(s) butter
  • 1/3 cup(s) milk
  • 1/2 cup(s) grated cheese (Swiss, Mozzarella, or Cheddar)
  • 1 (3 oz.) pkg. cream cheese, softened
  • 3/4 cup(s) flaked crab, canned or frozen
  • 1/8 teaspoon(s) parsley
  • 1/8 teaspoon(s) paprika
  • 1 tablespoon(s) green onion, minced
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) salt
  • 1 dash(es) pepper
  • 1 tablespoon(s) butter

Instructions

 

  • Pierce potatoes and bake at 425 degrees for about 45 minutes or until done.
  • Cut a thin, lengthwise slice from the top of each.
  • Carefully scoop out centers, leaving 1/4-inch shells.
  • Whip potato pulp with butter, half & half, cheeses, crab, onion, nutmeg, salt and pepper until smooth.
  • Mound mixture into shells, packing slightly.
  • Top with melted butter, paprika, and parsley.
  • Can be stored in freezer up to one month.
  • Bake uncovered at 400 degrees for 20 minutes or until heated thoroughly.
  • Ready in 1 hour and 20 min.

Nutrition

Calories: 1385.24kcalCarbohydrates: 114.34gProtein: 52gFat: 83.2gSaturated Fat: 49.12gCholesterol: 359.07mgSodium: 2111.65mgFiber: 8.42gSugar: 11.06g

Keyword Butter, Potato
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