For small appetizer size portions, us 2 potatoes for 4 servings; for dinner size portions, use 1/2 potato for each person.(we used a medium sized Idaho and cut them each in half crosswise and trimmed to a l 1/2 inch high potato when place on the end–which we trim so it sits flat)


  • 2-3 baked potatoes

  • EVOO as needed
  • Salt for the skin of the potato as needed
  • 1/2 pound Dungeness crab meat, picked, and well drained
  • 2 cups riced cooked baked potato that is scooped out of cooked potato skins
  • 1 -2 cups shredded cheddar cheese
  • 1-2 teaspoons paprika
  • 1/3 cup sour cream, if desired (optional)
  • 2 tablespoons chives, fresh, chopped for garnish (optional)


Clean potatoes well without scaring and tearing skin. Be sure to get all the black spots of dirt off because the skin will be eaten.
Coat the skins with EVOO and salt them generously. Bake in a 350°F oven for 30-45 minutes or until knife tender in the center.
Remove to cooking rack. When you can handle them, clip a small amount on each end then split down the middle. Rest each half on the flat edge and carefully scoop out the potato leaving a good 1/4-1/2 inch on the skin. Place the removed potato into a ricer and press through. Set aside. Arrange the potato halves on a baking sheet and lightly season with salt pepper and coriander. Set aside
Place the crab in a bowl with 1-2 cups of the riced potatoes and toss being careful not to break the crab into small pieces. Then toss in the cheese. Lightly coat it all with the sour cream if using. Keep refrigerated until needed.

At service, place the potato skins into the oven at 400°F for 10 minutes to reheat them only. Remove and over-stuff with crab-potato-cheese mixture.  Put back into the oven for about 10 more minutes just until heated through and a little browning is started on the tops. Serve immediately with chive garnish if using.


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