Servings
Font
Back
Cheesy Cajun Crab Potato Skins
5 from 12 votes

Cheesy Cajun Crab Potato Skins

Cheesy Cajun Crab Potato Skins are baked russet potatoes hollowed and filled with a creamy blend of lump crabmeat, cream cheese, Gouda and cheddar cheeses, and Cajun spices. The potato skins are crisp on the outside and fluffy inside, providing a sturdy base for the rich, savory seafood filling. Topped with green onions, parsley, and optional sour cream, this recipe balances smoky spice and cheesy richness.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 potato skins
Calories: 144 kcal
Course: Appetizer

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

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Rub freshly scrubbed potatoes with olive oil to crisp the skin.
  3. 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.
  4. 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.
  5. Stir in about 3/4 cup of your freshly grated gouda and cheddar, reserving the rest for topping.
  6. Once your potatoes are ready, allow them to cool, then slice each in half lengthwise.
  7. 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!
  8. 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.
  9. Brush the edges of each potato skin with olive oil and fill with the crab mixture.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 8 potato skins

Amount Per Serving

Calories 144

% 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.