Cheesy Cajun Crab Potato Skins
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 potato skins
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Calories
144 kcal
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Course
Appetizer
Cheesy Cajun Crab Potato Skins
Description
The recipe begins by roasting whole russet potatoes coated with olive oil until the skins become crisp and the interiors tender. After cooling, the potatoes are halved and hollowed to form 'boats' holding the filling. The crab mixture combines softened cream cheese, lump crabmeat, chopped green onions, Old Bay or Cajun seasoning, garlic powder, paprika, and a blend of Gouda and cheddar cheeses for a flavorful, creamy filling.
The filling is spooned into the potato skins, which are optionally pre-baked again to heighten crispiness before stuffing. Once filled, the potato skins are baked until the cheese melts and the filling warms through. The result is a contrast of crispy potato edges to a soft, cheesy, and slightly spicy crab center. Garnishes like fresh parsley and extra green onion add freshness, while sour cream or Greek yogurt lends cooling creaminess.
To boost crispness, brush hollowed skins with butter or oil and bake separately before filling. The recipe provides serving flexibility and encourages adjusting spice levels by adding red pepper flakes or cayenne. Nutrition varies with potato and topping sizes.
Ingredients
- 4-5 russet potatoes approx. 3-4 inches each, small
- 4 oz crabmeat lump
- 1-2 TBSP green onion chopped
- ½ tsp Old Bay seasoning or cajun blend seasoning
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 cup cheese I used Gouda and cheddar, grated
- 2 oz cream cheese softened
- ⅛ tsp salt
- 1-2 TBSP green onion chopped, for topping
- parsley for garnish
- sour cream optional, or greek yogurt, for topping
Instructions
- 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 softened cream cheese with 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!
Notes
- To get extra crispy potato skins, brush them with butter or oil and bake on a wire rack for 10-15 minutes before filling.
- Use a grapefruit spoon or melon baller for neat, uniform scooping of the potato centers.
- Add red pepper flakes or cayenne pepper to the filling for extra heat.
- Nutrition varies with potato size and choice of topping like sour cream or yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8potato skins
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 238mg | 10% |
| Potassium | 404mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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