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

How to Make Crab-Stuffed Baked Potatoes


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

Printable Recipe Card

About Crab-Stuffed Baked Potatoes

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

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