Creamy crab-stuffed spuds

  • Stuffed potato skins with creamy crabby filling
Skill level
Keen cook
Preparation Time
30 minutes
Cooking Time
2 hours

This recipe is a fresh twist on baked potatoes, with a tasty creamy crabby filling stuffed back in to the potato skins and re-baked till bubbling – delicious!


  • 4 large baking potatoes
  • 1 tbsp light olive oil
  • 110g cream cheese
  • 110g unsalted butter
  • 100ml double cream
  • 100g cheddar cheese (grated)
  • 100g fresh crab meat (brown or white is fine)
  • 2 cloves garlic, minced
  • Handful of fresh chives, chopped
  • Sea salt and freshly ground black pepper
  • ¼ tsp paprika, plus extra to be sprinkled on top
  • 1 pinch cayenne pepper


  1. 1Preheat oven to 200°C / Fan 180°C / Gas 6.
  2. 2Wash the potatoes. Rub the skins with a little olive oil and sprinkle with salt (this will help them to crisp up nicely). Place potatoes directly on the oven rack and bake until tender and cooked through (around 1 - 1 ½ hours).
  3. 3Transfer potatoes to a wire rack to cool slightly and then halve lengthwise.
  4. 4Carefully scoop out most of the potato pulp, leaving a thin (1 cm) shell of potato inside the skin for support. Place on a baking tray and set on one side.
  5. 5Put the potato pulp in a bowl and mix in the cream cheese, butter, cream, most of the chives, cheddar cheese, crab meat, garlic, salt, pepper, 1/4 teaspoon paprika and cayenne pepper.
  6. 6Mix well then divide the mixture between the potato skin shells. Sprinkle a little paprika on top of each one and bake in the oven for around 10 minutes, or until golden on top and heated through.
  7. 7Remove from the oven and serve immediately, sprinkled with the remaining chives.
  8. 8Tip: If you can’t get fresh crab meat you can use tinned.