Ingredients

The following ingredients have 4 Servings
  • 4-5 small russet potatoes ((approx. 3-4 inches each))
  • 4 oz lump crabmeat
  • 1-2 TBSP chopped green onion
  • 1/2 tsp old bay or cajun blend seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1 cup grated cheese ((I used Gouda and cheddar))
  • 2 oz cream cheese
  • pinch of salt
  • 1-2 TBSP chopped green onion for topping
  • parsley to garnish
  • sour cream or Greek Yogurt for topping ((optional))

Instruction

  • Pre-heat oven to 400 degrees F.
  • Rub freshly scrubbed potatoes with olive oil to crisp the skin.
  • Place potatoes on a baking sheet and bake on center rack for 45-60 minutes or until tender on the inside and crispy on the outside.
  • While your potatoes bake, combine crab, chopped green onion, cajun or old bay seasoning blend, garlic powder, and paprika in a medium bowl. For an extra kick you can add red pepper flakes or ground cayenne pepper to the mix.
  • Stir in about 3/4 cup of your freshly grated gouda and cheddar, reserving the rest for topping.
  • Once your potatoes are ready, allow them to cool, then slice each in half lengthwise.
  • Scoop out the majority of each center and set aside, leaving a small portion of the potato around the edges to help them maintain their shape. I like to score an oval in the center using a knife before scooping to ensure pretty potato boats every time. Also if you have a grapefruit spoon or mellon baller handy, snag either for scooping. They're not necessary but are totally helpful!
  • Wait! STAHHHHHP! Save the potato you just scooped out! It's a great swirled into creamy soups and you can even turn it into a mini loaded baked potato casserole or into mashed potatoes! The possibilities are endless.
  • Brush the edges of each potato skin with olive oil and fill with the crab mixture.
  • Top with the remaining cheese, a teeny pinch of red pepper flakes and a little extra paprika, to taste, and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
  • Garnish with chopped parsley [optional] and green onion and drizzle with sour cream or Greek yogurt!