Blue Crab Potato Skins Recipe
Baked idaho potatoes, hollowed & fried, topped with tri-color peppers, blue crab meat, red onions, and melted cheese
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Ingredients
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Main Ingredients
Method
Preparation Steps
Bake the Potatoes
Preheat the oven to 400°F (200°C). Wash the Idaho potatoes thoroughly and prick them several times with a fork. Place on a baking sheet and bake for about 45-60 minutes, or until tender. Remove from the oven and let cool slightly.
Hollow the Potatoes
Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skin. Set the potato flesh aside for another use or discard.
Fry the Potato Skins
In a large skillet, heat the olive oil over medium heat. Place the hollowed potato skins cut-side down in the skillet and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Topping
While the skins are frying, dice the tri-color bell peppers and red onion. In a mixing bowl, combine the blue crab meat, diced peppers, diced onion, and salt and pepper to taste.
Assemble the Potato Skins
Preheat the oven to 375°F (190°C). Place the fried potato skins on a baking sheet. Fill each skin with the crab mixture and top with shredded cheese.
Bake Again
Bake the assembled potato skins in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Serve
Remove from the oven and let cool for a few minutes. Serve warm, topped with sour cream and garnished with chopped chives.