Skip to main content

Shrimp and Crab Stuffed Potatoes


  • 1 cup shrimp, cooked and chopped
  • 1 cup backfin crabmeat
  • 6 small baking potatoes
  • canola oil
  • 6 tablespoons butter, melted
  • ½ cup heavy cream
  • ¼ cup sour cream
  • 1 cup freshly grated mozzarella cheese
  • ½ cup minced green onion, including tops
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • paprika

Preheat the oven to 400° F.

Scrub potatoes with a brush. Rub lightly with canola oil. Bake until done, about 40 to 60 minutes. While potatoes are baking, cook shrimp in lightly salted water. Peel and cut into pieces about ¼-inch. When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick.

Combine pulp, butter, cream, sour cream, cheese, onion, nutmeg, salt and pepper. Mix until smooth. Stir in shrimp. Gently mix in crabmeat, being careful not to break crab pieces apart. Stuff shells with mixture. Sprinkle lightly with paprika. Bake until heated through, about 15 minutes.

Contributed by Joyce Taylor MM2