crab-stuffed potatoes

"This is from Taste of Home, i tried it recently and it was a big hit. It's very simple to make, and is great when you want to spruce up a boring potato dish. They can also be served as appetizers I would think."
 
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photo by Marsha D. photo by Marsha D.
photo by Marsha D.
photo by Marsha D. photo by Marsha D.
Ready In:
2hrs 5mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • bake potatoes at 425 degrees for 45-50 minutes, or until tender.
  • when cool enough to handle, halve the potatoes lengthwise.
  • carefully scoop out pulp into a bowl, leaving a thin shell.
  • set shells aside.
  • beat or mash potatoes with butter, cream, salt and pepper until smooth.
  • using a fork, stir in cheese and onions.
  • gently mix in crab.
  • stuff shells.
  • return to oven for 15 minutes or until heated through.

Questions & Replies

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Reviews

  1. Ms B.
    I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
     
  2. berry271
    YUM! We served as a main dish, with a salad and garlic bread, but I could totally see using baby potatoes and doing these as apps. Even the picky 18 month old liked and he is not a potato lover.
     
  3. ladyroseofrohan
    These are wonderful as is, but I suggest adding paprika. It adds that extra something...
     
  4. Caryn Dalton
    These were pretty good and I didn't change a thing, but I wonder how I can add some more zip to the recipe? We did try to cut some of the fat by using no fat half and half. Thank you for posting this recipe.
     
  5. Dinu9582
    These were great! I baked the potatoes (russet) wrapped in aluminum foil and used reduced-fat milk instead of half-and-half (i'm sure they would be even better with half-n-half but you know.. it's heavy). Yummm! Thanks for the recipe.
     
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Tweaks

  1. georgi
    These are really good. The only changes I made were adding sour cream instead of butter, and added a bulb of roasted garlic. They are now tucked in the freezer for another day. Thank you!
     
  2. Ms B.
    I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
     

RECIPE SUBMITTED BY

Happily married and living in Missouri with my husband and a dachshund we call Bruiser. Love to cook, and especially love to entertain for our friends. I love to grill, no matter the weather, or the season...everything just tastes better on the grill IMHO.
 
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