| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 russet potatoes, scrubbed
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 1/2 cup creme fraiche, plus more for garnish
- 2 tablespoons minced fresh chives, plus more for garnish
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- 8 ounces lump crabmeat
- 2 ounces caviar or salmon roe
Instructions
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a “t”. Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 483 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 170 mg |
| Sodium | 891 mg |
| Serving Size | 1 of 4 servings |
| Calories | 483 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 170 mg |
| Sodium | 891 mg |
Reviews
I made some modifications, but love the base of this recipe. I didn’t have creme fraiche or caviar. I substituted plain low fat greek yogurt and golden potatoes. This recipe was so delicious and I will gladly make it again.
Absolutely loved this recipe! Rich but so good! I did add lemon juice the final pre baked mixture for some brightness but changed nothing else and my foodie friends gushed about how good this was!
You would thing crab stuffed baking potato would not taste right. But it soooooo does! The earthiness of the potato, the richness of the crab, the decadent brininess of the caviar And the bright hint of lemon elevate this dish to a luscious balance. Paired it with salt and garlic powdered steak, salad and chocolate lava cake. My hubby was very happy with his Tuesday dinner.