Cheesy Cajun Crab Potato Skins
A restaurant copycat of my favorite seafood stuffed potato skins, these cheesy Cajun Crab Potato Skins are baked to crispy, melty perfection and are SO easy to make!
Servings 8 potato skins
Calories 144kcal
Ingredients
- 4-5 small russet potatoes (approx. 3-4 inches each)
- 4 oz lump crabmeat
- 1-2 TBSP chopped green onion
- ½ tsp old bay or cajun blend seasoning
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 cup grated cheese (I used Gouda and cheddar)
- 2 oz softened cream cheese
- ⅛ tsp salt
- 1-2 TBSP chopped green onion for topping
- parsley to garnish
- sour cream or Greek Yogurt for topping (optional)
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
Want EXTRA crispy potato skins? You'll only need an extra step! Once you've hollowed out your potato skins, brush them with butter or oil and bake on a wire rack [like this one] skin side up for 10-15 minutes [flipping them at the halfway mark] before stuffing them and returning to the oven to melt the cheesy seafood filling. Easy peasy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Results will vary based on size of potato and choice of sour cream or yogurt for topping. Adjust as needed and enjoy!
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 238mg | Potassium: 404mg | Fiber: 2g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 3mg
