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!
Course Appetizer
Cuisine Seafood
Keyword Cheesy Cajun Crab Potato Skins
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 8potato skins
Calories 144kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
4-5small russet potatoes(approx. 3-4 inches each)
4ozlump crabmeat
1-2TBSPchopped green onion
½tspold bay or cajun blend seasoning
¼tspgarlic powder
¼tsppaprika
1cupgrated cheese(I used Gouda and cheddar)
2ozsoftened cream cheese
⅛tspsalt
1-2TBSPchopped 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!