Artichoke Crab Stuffed Potatoes

3.9/5 rating (11 votes)
  • Complexity: easy
  • Prep: 20 minutes
  • Cook: 1 hour 10 minutes
  • Ready in: 1 hour 30 minutes
  • Serves: 4
  • Cal: 749
  • By: Kathy Casey Food Studios and Dish D’Lish, Seattle
Artichoke Crab Stuffed Potatoes

These irresistible stuffed potatoes may be a side dish, but infused with cream cheese, jalapeño and Parmesan flavors, they’ll be the star of the dinner table.


  • 4 large Washington Russet potatoes, scrubbed (peels on)
  • 3 oz brick-style cream cheese, softened
  • 1/3 cup thinly sliced green onions
  • 1/4 cup mayonnaise
  • 1/4 cup milk
  • 1 tbsp minced pickled jalapeño
  • 2 tsp minced garlic
  • 1 can (13 to 14 oz) quartered artichoke hearts, well drained and coarsely chopped
  • 1 lb lump crab meat
  • 1 cup grated Parmesan cheese, divided


  1. Preheat oven to 400°F.

  2. Using fork, pierce each potato several times.

  3. Bake on a rack in center of oven until tender, about 50 to 60 minutes. Let cool slightly, about 10 minutes.

  4. Meanwhile, in large bowl, using electric mixer (with whip attachment if available), mix together cream cheese, green onions, mayonnaise, milk, jalapeño and garlic until well-combined.

  5. Cut top third off each potato lengthwise. Using spoon, scoop out cooked potato, leaving 1/2-inch shell, and transfer potato to cream cheese mixture; stir to combine.

  6. Stir in artichokes, crab meat and 3/4 cup Parmesan. Spoon mixture evenly into each potato shell. Transfer to parchment paper–lined baking sheet and sprinkle with remaining Parmesan.

  7. Bake for 20 to 25 minutes or until golden brown and heated through.


To clean potatoes, scrub with a vegetable brush under cold running water.

Garnish stuffed potatoes with more green onions or finely chopped parsley if desired.

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Gluten Free | Main | Side

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