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Seafood-Stuffed Potatoes

Total Time

Prep: 35 min. Bake: 20 min.


8 servings

If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. —John Kenney, Marco Island, Florida
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  • 4 large potatoes (about 3 pounds)
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped celery
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 cup reduced-fat sour cream
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/2 cup fat-free milk
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.
  2. Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside.
  3. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  4. In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts

1 each: 231 calories, 3g fat (2g saturated fat), 47mg cholesterol, 330mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 14g protein.

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