Cajun Crab-Stuffed Twice Baked Potatoes

After baking, the "shell" is made, then stuffed with a delectable stuffing and baked again!

Cajun Crab-Stuffed Potatoes


  • 4 large russet potatoes
  • 4 tablespoons cream cheese, softened
  • 1/2 stick butter, softened
  • Salt and pepper, to taste
  • 1/4 teaspoon Cajun seasoning
  • 2 scallions, cut into small rings, both white and green parts
  • 1 cup shredded mild cheddar cheese or fontina cheese
  • 1/2 pound fresh or 2 cans, drained crab meat
  • Smoked paprika, to garnish


  1. Heat oven to 450 degrees F.
  2. Scrub, rinse and prick potatoes all over with a fork.
  3. Place the potatoes on a baking sheet, and bake for 45 minutes, or until a butter knife inserts easily into the centers.
  4. Reduce oven temperature to 400 degrees F.
  5. Slice the top off of each potato, and discard. Scoop out the pulp, leaving a shell of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
  6. In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning and onion until creamed together. Fold in the crab meat.
  7. Scoop the mixture evenly into each potato. Sprinkle each potato with the smoked paprika.
  8. Bake the stuffed potatoes for another 15 minutes.
  9. Remove the potatoes from the oven. Let them rest for 2-3 minutes before serving.