Crab Baked Potatoes
These Crab Twice Baked Potatoes are full of amazing flavor and cheesy goodness. They are going to quickly become a family favorite recipe.
Servings: 8 servings
Ingredients
- 4 large russet potatoes washed and piereced all over with a fork
- 1/2 tablespoon olive oil
- kosher salt
- 1/4 cup unsalted butter
- 1/4 cup milk (I used skim milk)
- 1/4 cup sour cream
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cup cheddar cheese shredded
- 8 ounces immitation crab shredded (read about my choice to use imitation crab here)
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Rub the potatoes with olive oil and season generously with kosher salt. Bake the potatoes for 1 hour or until they are easily pierced with a fork.
- Slice the potatoes in half. Scoop out the insides, leaving 1/2 inch of potato around the edge.
- In a large bowl, combine the potato insides with the butter, milk, and sour cream, whipping with a handheld mixer until smooth. Season with the salt, pepper, and garlic. Add more seasoning to taste. Stir in 1 cup of cheese, the crab, and the green onions.
- Set the potato shells on the rimmed baking sheet. Scoop the filling back into the potato shells. Top with the remaining 1/2 cup cheddar cheese.
- Bake the potatoes for 15 minutes or until the cheese is melted.