I’m back after a break while I catered a wedding for some dear friends. Today’s recipe is one that another friend shared with me years ago; it’s a staple for special dining at our house. This crab-stuffed baked potato recipe is simple, elegant, decadent, rich and delicious for anytime.
Each winter I head to Hilton Head for a week or two in February. One year, my friend Melissa Belle joined me for a time while I was there. During that trip, she shared with me her family’s favorite potato recipe; it’s one they have every Christmas Eve.
Ever since then, and because I serve prime rib at Christmas, and because her family’s Crab-Stuffed Baked Potato pairs so delightfully with beef, it’s become a tradition in our house, too! One of the very best things about these potatoes is they can be made ahead and “twice baked,” or heated whenever you’re ready to serve them. I just adore foods like that at the holidays, when spending a lot of time on last-minute food preparation isn’t fun.
One Spring I made up a batch of these potatoes for Mr. Saucy to take to Kentucky on his turkey hunt with his “buddy-boys.” I just baked the potatoes, scooped out the inside, mixed the potato with the other ingredients, stuffed it all back into the potatoes and wrapped them up for him to take with him. They were a huge hit there, also.
And they are extremely simple to prepare! The baked potato innards are mixed with butter, sour cream, green onions, cheddar cheese, crab meat and a pinch of cayenne pepper. These potatoes are so rich that they would serve very well as a meal, along with a salad.
Boy, howdy, are they ever good! I hope you’ll try these simply delicious potatoes! And eternal thanks to Melissa Belle for sharing the recipe.
- 2 large baking potatoes, scored with a length-wise slice (don't cut all the way through), and baked. I bake my potatoes at 400°F for an hour to 1½ hours, depending on the size. This makes for a crispy skin and a light and fluffy inside.
- 1 cup lump crab meat (claw meat works just as well)
- 4 tablespoons butter
- ½ cup sour cream
- ½ cup green onions, sliced
- ½ cup grated cheddar cheese (reserve 1 tablespoon per potato)
- salt and ground black pepper, to taste
- pinch of cayenne pepper
- Immediately after removing the potatoes from the oven, fully cut the cooked potatoes, length-wise, along the slit you've created before they baked.
- Using a hot pad in one hand to hold the hot potato, using a spoon, scoop out the inside of the potato into a medium-sized bowl.
- Add all the other ingredients (except the reserved cheddar cheese) and stir to combine and break up the potato bits. You don't want it completely smooth, chunks of potatoes are fine.
- Place the potato skins into an oven-proof casserole and pile the potato filling back into each skin, evenly distributing the potato mixture among the skins.
- Sprinkle the reserved cheddar cheese over the tops of each of the potatoes.
- At this point, they can be covered and refrigerated until ready to bake.
- When ready to eat, preheat the oven to 350°F and place the potatoes into the oven, uncovered, for about 20 minutes or until the potatoes are heated through and the cheese is melted.