Splurge with crabmeat-bacon stuffed potatoes

Yankee Chef logoBy Jim Bailey

T he combination of bacon with well, just about anything, makes a dish that much better, don’t you agree? Cheesy, greasy, briny and delicious, this stuffed potato dish is truly a recipe for those who want to splurge. If desired, use 2 (6-ounce) cans crabmeat, drained.


Savory cheddar crab baked potatoes.

3 russet potatoes
5 slices bacon, chopped small
1/2 teaspoon minced garlic in oil
1/2 bell pepper, minced
1/2 small onion, minced
12 ounces crabmeat, squeezed and chopped
1 cup shredded cheddar cheese, divided
1/4 cup milk
1 tablespoon Worcestershire Sauce
1/2 teaspoon each cayenne and black pepper

Bake potatoes for 30 to 35 minutes on 375-degrees F, or until just softened. Remove to cool before cutting in half, lengthwise.

Scoop out potato (reserving pulp), leaving a half inch of the potato itself all around, to hold its shape while baking. Place on baking sheet; set aside.

Heat the oven to 400-degrees F. Mash reserved potato pulp in a large bowl. In a large skillet, over medium heat, cook bacon and garlic until bacon is crisp, about 3 to 5 minutes, stirring often. Add peppers and onions and continue to cook and stir until vegetables are softened, about 4 to 5 minutes. Transfer to the bowl of potatoes, along with all other ingredients, reserving 1/4 cup shredded cheese.

Evenly divide among the 6 potato shells and top with reserved cheese. Bake 20 minutes, or until the top is starting to brown. If you desire, remove stuffed potatoes to the broiler, at least 3-inches from the heat source, and brown. Serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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