Crab Stuffed Baked Potatoes
I served these Crab Stuffed Baked Potatoes for Christmas Eve dinner this year. They were fabulous! Rich creamy crab filling inside earthy baked potatoes. They were a huge hit, and I really liked that they were just a small amount of rich fancy food at a pretty healthy meal.
For the rest of the meal, I served Quinoa & Butternut Squash Pilaf (which was fabulous! Even the husband who typically doesn’t like quinoa loved this dish and said it was a keeper), simple sautéed green beans, Maple-Thyme Roasted Carrots, and for dessert we had Coconut Macaroons. And for brunch the next day I made these yummy Broccoli Cheddar Bites from Manila Spoon (you know, trying to get some veggies on the table for brunch!).
The whole meal was great. And, it’s always nice to get together with family.
When I was planning my menu I came across these Crab Stuffed Mushrooms from Culinary Hill. Please do give her blog a look, she shares fabulous recipes! The mushrooms looked and sounded delicious, but unfortunately for me, the husband doesn’t care for mushrooms. So, I decided to do them as stuffed potatoes instead. That way, they would be more of a main dish and not just an appetizer as well.
Like I said, they were a huge hit. Everyone loved them. Like Meggan at Culinary Hill said, the filling is delicious! I doubled the filling from her original recipe, as I didn’t want to risk running out of filling.
Serve these Crab Stuffed Baked Potatoes with some fresh sauteed veggies and a green salad for a nice family dinner, or even a light lunch.
In the end, there will be more crab filling than you need for the potatoes, but better to have too much than not enough. Eat the remaining filling cold with crackers, or pop it in the oven for 20 minutes at 350° F, until it’s nice and bubbly and browned (I topped mine with a little more cheese for a nice browned top), and eat it with crackers or toasted baguette bread slices.
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- 8 medium red potatoes
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 garlic clove minced
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 8 ounces imitation crab meat finely chopped
- 4 green onions green parts only, thinly sliced
- 1 cup shredded mozzarella cheese
- Preheat oven to 350° F, and position oven rack in the middle.
- Scrub the potatoes using a stiff brush, and rinse under cool water. Dry potatoes with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over each potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times, and wrap each potato in a piece of foil.
- Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes. Remove baked potatoes from the oven, and allow to cool so that you can easily handle them.
- While potatoes cool, combine cream cheese, sour cream, garlic, and Italian seasoning in a medium bowl. Taste and add salt and pepper if desired. Stir in crab meat, chopped green onion, and mozzarella cheese.
- If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat. Cut a cavity in the center of each potato, and scoop out the potato leaving a sturdy wall or potato around the outside.
- Divide filling among potatoes, and place potatoes back on the baking sheet or large baking dish. Bake in the 350° F for 20 to 30 minutes or until filling is hot and bubbly. Garnish with fresh parsley or additional green onion as desired.
Adapted from Culinary Hill