Crab Stuffed Twice Baked Potatoes Recipe

Name: Crab Stuffed Twice Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large baking potatoes; 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided; 2 medium shallots; 3 cloves garlic, minced; 2 tablespoons fresh thyme leaves; 2 cups cooked crabmeat, preferably Alaska king crab; 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild); 1/2 cup sour cream; 1 tablespoon freshly chopped Italian parsley leaves; Salt; Freshly ground black pepper

Servings: persons

6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
Prick holes in the potatoes with a fork and place directly on the oven rack.
3
Roast until cooked through, about 45 minutes, depending on the size of the potato.
4
While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan.
5
Add the shallots and cook until translucent.
6
Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic.
7
Add the thyme and crab and cook until heated through.
8
Then set aside.
9
Lower the oven to 350 degrees F.
10
Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
11
Take a spoon and scoop the pulp into a bowl.
12
Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
13
To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix.
14
Then add parsley, salt and pepper, to taste.
15
Fill the potato shells with the potato/crab mixture.
16
Bake until cheese has melted around 35 to 45 minutes.
17
Sprinkle with parsley.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large baking potatoes, 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided, 2 medium shallots, 3 cloves garlic, minced, and more.

Yes, Crab Stuffed Twice Baked Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Twice Baked Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions