Traditional recipes

Crab jacket potato recipe

Crab jacket potato recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato
  • Jacket potatoes

The posh jacket potato, filled with crab, creme fraiche, mustard, parsley, lemon and tasty Gruyere cheese.


Cornwall, England, UK

2 people made this

IngredientsServes: 2

  • 2 baking potatoes
  • 1 pack of Seafood & Eat It White Crab
  • 1 tablespoon creme fraiche
  • 1 teaspoon wholegrain mustard
  • A handful of fresh parsley, chopped
  • 1 lemon, juiced
  • A handful of grated Gruyere cheese

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Bake the potato, 3 minutes in the microwave and 35 in the oven at 180 C / Gas 4.
  2. Mix the remaining ingredients together.
  3. Take the potato out of the oven and wrap tightly in a tea towel and bash the sides to soften the inside.
  4. Add a knob of butter and top with the crab mixture, garnish with a bit of parsley.
  5. Add a little grated Gruyere and pop under the grill for something more lavish.

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Air Fryer Baked Potato Recipe

AIR FRYER BAKED POTATOES will give you a crispier skin than a traditional baked potato. And once you try them, you won&rsquot go back to the oven or microwave! Not only are these tastier than an oven-baked potato, but they&rsquore also faster and they won&rsquot heat up your whole house while they cook!

In my house I am almost always cooking for two or four people. If I am making baked potatoes, I certainly don&rsquot want to heat up my oven (and therefore my entire kitchen) just for a baked potato. I think this is why so many people microwave their potatoes. It avoids all the extra heat in the kitchen.

With an air fryer you can do the same thing! They are so much smaller and more energy efficient than an oven and they are perfect for exactly this type of recipe!

But that isn&rsquot even the best part&hellip

The best part is how much better this baked potato is than one cooked in an oven. The skins are perfectly CRISPY!


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Crawfish Baked Potato

I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato–loaded, for sure–every time. Oh, I’ve tried the creamed spinach, the frou-frou hollandaise-drenched asparagus, and even the wine-infused mushroom mélange, but you can have ‘em all. Give me a perfectly baked jacket potato and I’m set. Or better yet, the ultimate Crawfish Baked Potato.

Crawfish stuffed and twice baked, this Cajun recipe for Crawfish Baked Potato will change the way you look at baked potatoes. (All photos credit: George Graham)

But c’mon, let’s face it, the plain and simple baked potato isn’t exactly a gourmet dish. In most homes, it’s usually a microwaved afterthought for a cheap meal in a hurry. Even on most restaurant menus, the baked potato is almost always relegated to the bottom of the back page just below steamed broccoli. But I challenge the premise that a baked potato can’t stand on its own and take center stage. All it needs is a bit of creativity–Cajun creativity.

So, here’s the thing–baked potato artistry is not as simple as it appears. Do it right and it is sublime. Skip a few steps and you fall short. Just find the perfect russet potato, scrub it, oil it, poke it, wrap it, and bake it in a hot oven. Pretty straightforward, huh? Well, my Cajun recipe version takes this basic recipe and twice-bakes it for fluffier interior and crisper skin. Oh, and one more thing–crawfish.

Now, you know this Louisiana boy is gonna up the flavor on a simple baked potato. Oh yeah. Down on the bayou, we have a take on the term “loaded” that sends this simple spud soaring into the high heavens. Crawfish is that singular Cajun recipe ingredient that defines good Cajun cooking and when baked inside a creamy, cheesy potato it’s time to lock and load. With this Crawfish Baked Potato recipe, I combine the interior of the potato with butter, cheese and the rich fat of plump Louisiana crawfish tails, and it’s all stuffed and twice baked inside a hulled out potato. A crawfish baked potato is one savory, saucy side dish.

No half-baked idea here. Give this twice-baked Cajun recipe for Crawfish Baked Potato a try and you’ll never look at a baked potato the same way again.


Asian spiced Potato Crab Cakes with Rainbow Slaw

Mix all the ingredients for the crab cakes (excluding the remaining 1tbsp flour to coat and the 1tbsp sesame seeds). Place the mix in the fridge to harden slightly before forming into cakes. Meanwhile, mix the slaw ingredients together and set aside.

Take the crab cake mix out of the fridge and form into patties, dusting each with flour (and sesame seeds if using).

Heat a large frying pan and pan fry the patties in groundnut oil for about 2 minutes each side, or until golden brown. Serve with the slaw.

TIP Use leftover boiled potatoes.


The best baked potato in 3 simple steps

1. Make sure you prick your potato! If you don't, it could very well explode all over your oven, so if anything, it will save you less cleaning up.

2. There's no need to wrap your potato in foil (unless you're barbecuing or roasting in a bonfire), in fact this will stop it from browning, so keep it exposed, cover with a little olive oil and a sprinkling of salt and pepper, pop in the oven at 200°C for 1hr 20 mins (or a little longer if you want extra-crispy), and you'll be left with the crispiest, fluffiest jacket you've ever seen.

3. For speed, you can pop into the microwave for 5-10 minutes and then finish by oven cooking for 45 minutes to an hour.

And so, to whet your appetites, we've scoured the internet to bring you the best jacket potato recipes around. From top-notch chefs to brilliant bloggers, here are THE jacket potato recipes spud lovers everywhere should never be without.


Recipe Summary

  • 4 large baking potatoes, scrubbed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 6 cups baby spinach leaves
  • 1 (15 ounce) jar Classico® Fresh Creamy Alfredo Sauce
  • 1 roma (plum) tomato, diced

Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.

Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.

Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach cook and stir until spinach is wilted, 3 to 4 minutes.

Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.

Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.


50 Stuffed Potatoes

How to make stuffed potatoes: Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender — 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff contents with a fork and stuff as desired.


1. Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes. Top with sour cream.

2. Mushroom-Onion Prepare Caramelized Onion Stuffed Potatoes (No. 1). Saute 2 cups sliced mushrooms in olive oil until soft add chopped dill and salt. Spoon onto the potatoes top with the onion, sour cream and more dill.

3. French Onion Cook 1 onion as for Caramelized Onion Stuffed Potatoes (No. 1). Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded Gruyère. Stuff into the skins, top with more cheese and broil to melt.

4. Cheddar-Chive Scoop the flesh out of 4 baked potatoes mash with 1/4 cup each butter, sour cream and chopped chives, and 2/3 cup grated cheddar. Stuff into the skins top with more cheese and broil to melt.


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