Crab Loaded Potato Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Scrub the russet potatoes well and pat dry. Pierce each potato several times with a fork.

Rub each potato with the olive oil and sprinkle with the 1 tsp kosher salt. Place directly on the oven rack or on a baking sheet and bake for 55–65 minutes, until a skewer or fork slides in easily and the skins are crisp.

When potatoes are tender, remove from oven and let cool until you can handle them (5–10 minutes). Slice each potato lengthwise and carefully scoop out the flesh into a bowl, leaving a 1/4-inch shell so the skins hold their shape.

To the scooped potato flesh add 2 tbs unsalted butter, 0.25 cups sour cream, 0.25 tsp black pepper and mash until mostly smooth but still a little textured. Taste and adjust salt if needed. Reserve the shells for stuffing.

Cook the 2 bacon slices (for the filling) in a medium skillet over medium heat until crisp, about 6–8 minutes. Transfer cooked bacon to a paper towel-lined plate and chop coarsely; leave about 1 teaspoon of bacon fat in the skillet (pour off excess) and keep the skillet over medium heat.

Add 2 tbs unsalted butter to the skillet with the reserved bacon fat. When melted, add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Reduce heat to low and add the 2 oz cream cheese; stir until it begins to melt and combine with the shallot mixture. Stir in 0.25 cups sour cream and 2 tbs mayonnaise until smooth.

Stir in the lemon juice (1 tbs), Worcestershire (1 tsp), Old Bay (1 tsp), 0.5 tsp kosher salt and 0.25 tsp black pepper. Cook on low just to warm and marry flavors, about 1–2 minutes — do not boil.

Gently fold in the lump crab meat, being careful not to break up the lumps, then fold in the chopped bacon reserved for the filling, 2 tbs chopped chives, and 1 tbs chopped parsley. Warm through for 1–2 minutes and then remove from heat. Taste and adjust seasoning.

Fold about half of the mashed potato (from the Potatoes section) into the crab mixture to create a slightly thicker, scoopable filling. Reserve the remaining mashed potato to mix back into shells or to serve under the crab, depending on preference.

Turn the oven to broil (or keep at 400°F if your oven doesn't broil well). If broiling, move the oven rack to the upper-middle position about 6–8 inches from the broiler.

Cook the remaining 2 bacon slices (for topping) in a skillet or in the oven until crisp, then chop and set aside for garnish.

Spoon the crab-potato filling back into the reserved potato shells, dividing it evenly among the 4 shells. Mound slightly so there's a good amount of crab on each potato.

Top each stuffed potato with shredded cheddar (about 1 cup total across potatoes). Place the stuffed potatoes on a baking sheet.

Broil just until the cheese melts and begins to brown, about 2–4 minutes (watch carefully to avoid burning). If not broiling, bake at 400°F for 8–10 minutes until cheese is melted.

Remove from oven. Dollop about 0.25 cups sour cream across the 4 potatoes (roughly 1 tbsp per potato), sprinkle the reserved chopped bacon for topping, sliced scallions, remaining chopped chives if desired, and a light dusting of paprika (about 0.5 tsp divided). Serve with lemon wedges.

Serve immediately while hot. Optionally squeeze a little lemon over each potato just before eating.