Nutrition info - Recipes

Crab-Stuffed Potatoes

One potato, two potato, three potato more! Spicy and hearty, with a hint of seafood flavor; everybody will love these twice-baked potatoes with a crabby twist. They're simply mouthwatering.

Crab-Stuffed Potatoes


For 4 people

  • 4 large Idaho baking potatoes
  • 2 tablespoon(s) butter
  • 1/3 cup(s) milk
  • 1/2 cup(s) grated cheese (Swiss, Mozzarella, or Cheddar)
  • 1 (3 oz.) pkg. cream cheese, softened
  • 3/4 cup(s) flaked crab, canned or frozen
  • 1/8 teaspoon(s) parsley
  • 1/8 teaspoon(s) paprika
  • 1 tablespoon(s) green onion, minced
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) salt
  • 1 dash(es) pepper
  • 1 tablespoon(s) butter


Pierce potatoes and bake at 425 degrees for about 45 minutes or until done. Cut a thin, lengthwise slice from the top of each. Carefully scoop out centers, leaving 1/4-inch shells. Whip potato pulp with butter, half & half, cheeses, crab, onion, nutmeg, salt and pepper until smooth. Mound mixture into shells, packing slightly. Top with melted butter, paprika, and parsley. Can be stored in freezer up to one month. Bake uncovered at 400 degrees for 20 minutes or until heated thoroughly.
Ready in 1 hour and 20 min

Nutrition facts

  • Kcal: 346.31 kcal
  • Fibers (g): 2.11g
  • Sodium (mg): 527.91mg
  • Carbs: 28.59g
  • Fat: 20.8g
  • Saturated fat (g): 12.28g
  • Proteins: 13g