CHEESY CAJUN CRAB POTATO SKINS

Cheesy Cajun Crab Potato Skins image

A restaurant copycat of myfavorite seafood stuffed potato skins, these cheesyCajun Crab Potato Skins are baked to crispy, melty perfection and are SO easy to make!

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

4-5 small russet potatoes, approx. 3-4 inches long
4 oz lump crabmeat
1-2 TBSP chopped green onion
1/2 tsp old bay or cajun blend seasoning
1/4 tsp garlic powder
1/4 tsp paprika
1 cup grated cheese [Gouda and cheddar]
2 oz cream cheese
pinch of salt
1-2 TBSP chopped green onion for topping
parsley to garnish [optional]
sour cream or Greek Yogurt [optional]

Steps:

Pre-heat oven to 400 degrees F.
Rub freshly scrubbed potatoes with olive oil to crisp the skin.
Place potatoes on a baking sheet and bake on center rack for 50-60 minutes or until tender on the inside and crispy on the outside.
While your potatoes bake, combine crab, chopped green onion, cajun or old bay seasoning blend, garlic powder, and paprika in a medium bowl. For an extra kick you can add red pepper flakes or ground cayenne pepper to the mix.
Stir in about 3/4 cup of your freshly grated gouda and cheddar, reserving the rest for topping.
Once your potatoes are ready, allow them to cool, then slice each in half lengthwise.
Scoop out the majority of each center and set aside, leaving a small portion of the potato around the edges to help them maintain their shape. I like to score an oval in the center using a knife before scooping to ensure pretty potato boats every time. Also if you have a grapefruit spoon or mellon baller handy, snag either for scooping. They're not necessary but are totally helpful!
Wait! STAHHHHHP! Save the potato you just scooped out! It's a great swirled into creamy soups and you can even turn it into a mini loaded baked potato casserole or into mashed potatoes! The possibilities are endless.
Brush the edges of each potato skin with olive oil and fill with the crab mixture.
Top with the remaining cheese, a teeny pinch of red pepper flakes and a little extra paprika, to taste, and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
Garnish with chopped parsley [optional] and green onion and drizzle with sour cream or Greek yogurt!