Twice Baked Crab Stuffed Potatoes
Creamy twice baked crab stuffed potatoes are the ultimate party dish. Easier than they sound, these cheesy crab stuffed potatoes also make an indulgent meal all by themselves any time you want to treat yourself and your family to a decadent dish.
My family and I all disagree about what seafood we like.
But one fish we all unanimously agree on?
Crab.
And these twice baked crab stuffed potatoes.
We’re talking cheesy twice baked potatoes with indulgent rich lump crab meat.
It’s a real treat if you love crab dishes and much easier than you think to make.
In fact, if you have ever made a twice baked potato, you’ll have no trouble making this dish.
And you should make it because it is such a treat and really does make any occasion from an every day dinner to a party feel special.
Ingredients
To make this you’ll need:
- Potatoes– Large russet potatoes that you’ve washed and scrubbed the dirt off of and poked holes into the skin.
- Cream cheese– Softened to room temperature
- Butter– A whole stick of unsalted butter
- Seasoning– Salt, pepper, Cajun seasoning, dried onion, and smoked paprika
- Cream– Heavy cream will yield the richest results
- Cheese– Shredded cheddar
- Crab meat- Either 1/2 pound of fresh crab meat or 2 cans of drained lump crab
How to Make
These twice baked crab stuffed potatoes are pretty easy to make.
Start by baking the washed, pierced potatoes on a a baking sheet at 450 degrees for 45 minutes, or until a butter knife inserted in the center proves they’re tender.
Then slice the top off of each potato, and discard.
Scoop the potato out of the skins, leaving a shell of potato on the inside of the skin.
Put the potato innards into the bowl of your stand mixer and set the the potato shells aside to finish cooling.
In the bowl of a stand mixer, whip together the potatoes, cream cheese, butter, salt, pepper, Cajun seasoning, and onion until creamed together.
Then whip in just enough cream, to make sure it’s a smooth mixture.
Once it’s smooth, fold in the crab meat.
Scoop the mixture evenly into each potato, until the mixture’s gone.
Sprinkle each potato with smoked paprika if desired.
Then bake the stuffed potatoes, at 400 degrees, for another 15 minutes.
After 15 minutes, take the potatoes out of the oven and let them rest for 2 to 3 minutes.
Serve and enjoy!
Storing Leftovers
This is a dish best enjoyed the day you make it, however you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheat them in the oven on a baking sheet until warmed through.
Tips and Tricks
- Make sure to wash the potatoes well prior to making this recipe since you can eat the whole twice baked potato.
- The amount of cream you need will vary by whether you are using light cream or heavy cream (which is what I recommend) and how big your potatoes are. Add enough heavy cream for the potatoes to be smooth but not thin.
- Gruyere cheese would be a very tasty substitution for the cheddar cheese if desired.
Other Crab Recipes
Twice baked crab stuffed potatoes are a delicious dish that any fan of shellfish will love.
Make them and enjoy!
Looking for other crab recipes?
Try these:
If you’ve tried these TWICE BAKED CRAB STUFFED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Twice Baked Crab Stuffed Potatoes
Ingredients
- 4 large russet potatoes scrubbed, washed, and with holes poked throughout
- 2 tbsp cream cheese softened
- 1/2 stick butter softened
- salt & pepper to taste
- 1/4 tsp Cajun seasoning
- 2 tsp dried onion
- 1/3 cup cream
- 1 cup shredded cheddar cheese
- 1/2 lb fresh crab meat can also use 2 cans of well drained crab meat
- smoked paprika for garnish
Instructions
- Place the potatoes on a baking sheet, and bake at 450 degrees for 45 minutes, or until a butter knife inserted in the center proves they're tender.4 large russet potatoes
- Slice the top off of each potato, and discard. Scoop out the pulp, leaving a 'shell' of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
- In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning, and onion until creamed together. Add just enough cream, to make sure it's a smooth mixture. Fold in the cheddar cheese crab meat.2 tbsp cream cheese, 1/2 stick butter, salt & pepper, 1/4 tsp Cajun seasoning, 2 tsp dried onion, 1/3 cup cream, 1 cup shredded cheddar cheese, 1/2 lb fresh crab meat
- Scoop the mixture evenly into each potato, until the mixture's gone. Sprinkle each potato with the smoked paprika.smoked paprika
- Bake the stuffed potatoes, at 400 degrees, for another 15 minutes.
- Remove the potatoes from the oven. Let them rest for 2-3 minutes before serving.
Notes
- Make sure to wash the potatoes well prior to making this recipe since you can eat the whole twice baked potato.
- The amount of cream you need will vary by whether you are using light cream or heavy cream (which is what I recommend) and how big your potatoes are. Add enough heavy cream for the potatoes to be smooth but not thin.
- Gruyere cheese would be a very tasty substitution for the cheddar cheese if desired.
Sounds delicious but the recipe doesn’t actually include adding the crab at any step. One can assume its after the potatoe mixture is whipped smooth and then the crab is folded in?
You’re correct, Mary. And thanks for catching that! I’ve updated the recipe card.
Sounds wonderful, I love crab!! Will make! Suggestions of what to serve along side to round our meal?
Thanks, Joyce– so do I! I like to serve these with a hearty helping of fresh salad with a nice vinaigrette. To flesh it out even more, we do steamed broccoli, sauteed green beans, or occasionally even corn on the cob.
Wow does that look delicious, thank you so much for bringing to the party.
Looks tasty Meaghan.
Tracey
Thanks, Tracey!
I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you!
What kind of cream?
Heavy whipping cream- it can be called a couple different things. It should be sold right next to the half & half in your grocery store.
Your recipe calls for 1 cup of shredded cheese but it doesn’t state when to add. When do you add the shredded cheese?
Thanks
Sorry for that oversight, the shredded cheese gets spread over the top of the potatoes (evenly) before there final bake.