Crab-Stuffed Baked Potatoes

Nicole Bredeweg


My husband found this recipe in one of his favorite cookbooks, Casseroles to the Rescue. Before filling the shells, we tried some potato mix and immediately doctored it. It's really tasty and easy to make. And if you have someone who doesn't like crab (can you IMAGINE?!), you could fill one or two shells for them and more for the rest! My husband also sprinkled ham on his.

★★★★★ 1 vote


4 large
baking potatoes
1 c
1 c
whipping cream
1 1/2 tsp
seasoned salt
1 tsp
white pepper
1 bunch
fresh green onions, chopped
12 oz
canned crabmeat, drained
3/4 c
shredded cheddar cheese
2 Tbsp
fresh minced parsley


1Bake potatoes at 375*F for 1 hour or until well done. Halve each potato lengthwise and scoop out pulp, leaving skins intact.
2In large bowl, mash potatoes with butter. Add whipping cream, salt, pepper, and green onions. Stir in crabmeat.
3Fill reserved potato skins with potato mixture. Sprinkle with cheese.
4Bake at 350*F for about 15 minutes.
To serve, sprinkle fresh parsley over cheese.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Potatoes
Regional Style: American