Contents

Delightful Crab and Water Chestnut Stuffed Baked Potatoes: The Ultimate Winter Comfort Food

As the mercury plummets to a bone-chilling -33°C here in Northern Alberta, there’s no denying that winter has truly arrived. Gone are the days of pretending we live in warmer climes, enjoyed briefly during our unusually mild Christmas. Now, the landscape is a stark canvas of white, and the air bites with an intensity that drives one indoors, seeking warmth and solace. In these extreme conditions, my kitchen transforms into a sanctuary, a haven where the oven’s warmth is a welcome embrace and the aroma of hearty cooking fills every corner. This deep freeze naturally steers my culinary compass towards the most comforting, body-warming foods imaginable – nourishing soups, robust stews, slow-cooked marvels, and, without a doubt, potatoes in all their glorious forms. Few ingredients offer the same versatile satisfaction and humble luxury as the beloved potato, making it the perfect foundation for truly comforting meals.

My personal relationship with potatoes has evolved dramatically over the years. As a child, they were often merely an obligation on the plate, a sentiment some of my own children echo today. Yet, sometime in my twenties, a remarkable shift occurred. What began as an appreciation for their affordability and ability to stretch a meal blossomed into an intense craving, rooted deeply in their incredible taste and versatile textures. From crispy fries to creamy mash, golden roasted wedges to fluffy baked spuds, I now adore them in every conceivable preparation. This devotion is so profound that each year, my garden proudly hosts at least four or five distinct varieties. Even now, we’re still savoring the last of our homegrown purple, pink, and delightfully creamy banana potatoes, each offering a unique culinary experience, vibrant color, and a grounding connection to the earth’s bounty. The varying starch levels and earthy flavors of different potato types open up a world of cooking possibilities, from light salads to dense gratins, truly showcasing their culinary range.

But before we dive into today’s recipe, I must make a confession that might surprise you, or perhaps, resonate with fellow food enthusiasts: I possess not one, not two, but six dedicated potato cookbooks. Yes, six! It’s a culinary collection that, much like an overenthusiastic garden, seems to have grown organically and somewhat mysteriously in my household.

Like many a cookbook addict’s tale, these volumes seemed to have “snuck in” when I wasn’t looking. Seriously, can I genuinely be responsible for purchasing every single one? My recent efforts towards a more organized home, a resolution born from the desire for greater efficiency and mental clarity in the new year, led me on a sprawling treasure hunt. I corralled all my cookbooks from their various, often surprising, hiding spots: a precarious stack on the kitchen counter, nestled beside my bed, tucked into the bathroom magazine rack, scattered on the floor by the sofa, and even unearthed from the dusty depths of the basement amidst a medley of dishes, old magazines, and long-forgotten cooking gadgets. The sheer number of them, especially those focused solely on potatoes, truly brought a smile to my face.

Goodness gracious, the sheer volume! It appears my cookbooks, particularly those dedicated to the humble potato, have been multiplying in their secret lairs. Perhaps it’s high time I moved beyond merely admiring their glossy pages and started actually cooking from them, rather than just reading them like intriguing culinary novels. That’s a goal for the weeks to come, a commitment to delve into the recipes I’ve collected with such enthusiasm. But for today, I’m excited to share a recipe that, while not sourced from my burgeoning collection, perfectly embodies another of my New Year’s resolutions: to tackle my overflowing pantry and freezers with creativity and purpose.

The “pantry challenge” is a familiar concept to many home cooks – that annual or semi-annual commitment to utilize the treasures (and sometimes curious impulse buys) lurking in the deepest recesses of your kitchen storage. My shelves currently house an eclectic mix: cans of succulent crabmeat acquired on a spectacular sale, several bags of exotic black lentils from a charming deli on Whyte Avenue (why four bags, you ask? A question for the ages!), cases of beans from my food club, intriguing packets of guava paste from the Lebanese market, and fascinating jars of plum vinegar and pomegranate molasses that promised exciting culinary adventures. Not to mention canned palm hearts bought for a recipe never made, and a delightful collection of dumpling mixes unearthed from the sale bin of a German import store. You get the picture – a vibrant tapestry of forgotten potential, each item waiting for its moment to shine in a delicious dish.

It’s truly time to translate these excited culinary “germs” of ideas into delicious reality and make a significant dent in my stockpiled goods. That’s precisely the origin story of today’s recipe for Crab and Water Chestnut Stuffed Baked Potatoes. I had some leftover baked potatoes from New Year’s celebrations, and my gaze fortuitously landed on two different cans of premium crabmeat and a forgotten can of crunchy water chestnuts on my shelves. A quick rummage through the fridge yielded the remaining fresh ingredients. The satisfaction of transforming these readily available ingredients into a comforting, gourmet, and incredibly flavorful meal is immense. Plus, a small, delightful space has magically appeared on my shelves – a victory worth celebrating! Though the thought of replenishing it immediately is tempting, perhaps I’ll savor this newfound order for a while longer. This journey of organizing both cookbooks and pantry is just beginning, and I look forward to sharing more of its delicious outcomes with you in the coming months, including recipes directly from those newly rediscovered books. But for now, let’s start with these incredible stuffed potatoes, a perfect blend of efficiency, indulgence, and clever pantry management.

Perhaps, before I dive too deep into the cookbook challenge, I should first read a few more, just for inspiration… and maybe discreetly re-hide some of those potato ones. Is there such a thing as a CCA (Cookbook Collectors Anonymous) support group? I might need to start one! It seems a common affliction among those who truly love to cook and collect.

*** * * * ***

Tips for Perfect Crab and Water Chestnut Stuffed Baked Potatoes

Making these delightful stuffed baked potatoes is a wonderfully flexible culinary adventure, whether you’re using freshly baked spuds or cleverly giving new life to leftovers. For those baking potatoes specifically for this recipe, select medium-sized Russet or Idaho potatoes – their starchy flesh bakes up beautifully fluffy, creating the perfect edible vessel for our delicious filling. For a wonderfully crispy skin, which adds another layer of texture and flavor, rub the potatoes all over with a little olive or avocado oil and a generous sprinkle of coarse salt before baking. Place them directly on a cookie sheet in a preheated oven at 425-450°F (220-230°C) for 45 minutes to an hour, or until they are completely fork-tender. Allowing them to cool slightly before handling makes scooping out the flesh much easier and safer.

The star of this dish, the crab meat, offers several avenues for preparation. While I frequently turn to the convenience and reliable flavor of canned crab from my well-stocked pantry, imagine the exquisite taste and delicate texture with fresh crab meat! If using fresh, ensure it’s properly cooked, cooled, and then gently flaked, carefully removing any lingering shell fragments. For a more budget-friendly or readily available alternative, imitation crab meat, finely chopped, works surprisingly well and still contributes a lovely seafood essence and tender texture (aim for about 1½ to 2 cups of flaked crab). Should you wish to make this a delightful vegetarian offering, simply omit the crab entirely and instead incorporate a few generous handfuls of your favorite shredded cheese directly into the potato filling. Sharp cheddar, creamy Monterey Jack, or even a smoked gouda would be fantastic additions, adding wonderful depth, richness, and melty goodness.

For those with specific dietary considerations, this stuffed potato recipe is quite adaptable. To make it dairy-free, simply use coconut oil for sautéing instead of butter, and omit the optional cheese topping. If an egg-free option is needed, substitute the mayonnaise with an egg-free mayonnaise alternative or use sour cream (dairy) for a tangy, creamy binder that performs similarly. These thoughtful adjustments ensure that almost everyone can enjoy this hearty and flavorful comfort food without compromise.

Crab and Water Chestnut Stuffed Baked Potatoes Recipe

This recipe transforms simple baked potatoes into a gourmet meal, perfect for a cozy weeknight dinner or an impressive dish for a special occasion. The unique combination of tender potato, savory crab, and crisp water chestnuts creates a texture and flavor profile that is both comforting and exciting, making it a standout dish.

Ingredients:

6 medium potatoes, baked and cooled slightly (Russet or Idaho recommended for best results)
1 tablespoon butter or coconut oil
3 cloves garlic, minced
1 medium onion, diced finely
½ cup (120ml) good quality mayonnaise
Zest of 1 whole lemon (about 1 teaspoon)
Juice of half a lemon (about 1-2 tablespoons)
1 can (8 oz / 227g) water chestnuts, thoroughly drained and finely chopped
2 cans (6 oz / 170g each) crabmeat, thoroughly drained (or 1½ to 2 cups fresh/imitation crab, flaked)
2 tablespoons chopped fresh parsley, plus extra for garnish
½ teaspoon dry mustard powder
½ teaspoon dried thyme or marjoram
½ teaspoon fine sea salt (adjust to taste, depending on crab seasoning and personal preference)
¼ teaspoon freshly ground black pepper
Smoked or regular paprika, for garnishing (optional, but highly recommended for color and a subtle flavor boost)
½ cup shredded cheese (Cheddar, Monterey Jack, or Parmesan), optional, for a delightful cheesy topping

Instructions:

Prepare the Aromatics: In a small, heavy saucepan, melt the butter or coconut oil over medium heat. Add the minced garlic and finely diced onion. Sauté gently until the onions are soft, translucent, and fragrant, typically taking about 5-7 minutes. It’s important not to brown them, as this can alter the delicate flavor profile. Remove the saucepan from the heat and set aside.
Scoop the Potatoes: Carefully cut each baked potato in half lengthwise. Using a spoon, scoop out the fluffy potato flesh into a large mixing bowl, being mindful to leave about a ¼-inch (½ cm) shell of potato flesh around the inside of the skin. These sturdy shells will serve as your edible serving vessels.
Mash and Combine: Add the scooped-out potato flesh into the mixing bowl. Using a potato masher or a sturdy fork, mash the potatoes until mostly smooth, leaving a few small lumps for texture if desired.
Create the Flavorful Filling: Scrape the sautéed onions and garlic from the saucepan into the mashed potatoes. Add the mayonnaise, lemon zest, fresh lemon juice, chopped water chestnuts, thoroughly drained crabmeat, fresh parsley, dry mustard, dried thyme (or marjoram), sea salt, and black pepper. Gently fold all the ingredients together until just combined. Be careful not to overmix, which can make the potato filling gummy.
Fill the Potato Shells: Generously mound the crab and water chestnut filling back into each scooped-out potato half. You can shape the tops smooth with the back of a spoon for a tidy presentation, or leave them rustic and textured for a more homemade look.
Prepare for Baking: Arrange the filled potato halves in a 9×13-inch baking pan. If using, sprinkle a light, even layer of shredded cheese over the top of each potato for an extra layer of flavor and a beautiful golden crust. Finish with a dusting of smoked paprika for an appealing color and a subtle smoky note.
Final Bake: Bake in a preheated oven at 350ºF (175°C) for approximately 45 minutes, or until the filling is heated through, the tops are lightly golden, and any cheese has melted and is delightfully bubbly.
Serve: Garnish with extra fresh parsley, if desired, for a pop of color and freshness, and serve immediately. These stuffed potatoes are hearty enough to be a meal in themselves, but also pair wonderfully with a crisp green salad or a light vegetable side dish.

Yields: 6 generous servings

Guten Appetit! Enjoy your comforting and delicious meal!

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes and culinary ramblings, follow me on Instagram, Pinterest, Twitter, and Facebook. Your support means the world to me and helps me create more delicious content!

You might also enjoy these other hearty potato creations from my kitchen:

Baked Potatoes with Creamed Tuna (and 44 More Tasty Toppings)
Creamy Baked Potato Soup
Rustic Campfire Baked Potatoes
How to Make Classic Fluffy Mashed Potatoes