Stuffed Potatoes with Crab and Spinach

Stuffed Potatoes with Crab and Spinach

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Make a change to your usual stuffed potatoes - try crab, spinach and yoghurt! Tarragon is best but you can also use basil or oregano.

Gérard Chenuet

Serves: 4 

  • 4 large potatoes
  • 450g picked crabmeat
  • 300g spinach, washed and minced
  • 120ml yoghurt
  • 2 teaspoons mustard
  • pinch dried tarragon
  • pinch cayenne
  • pinch paprika
  • fresh dill sprigs, to garnish

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Preheat oven to 230 degrees C. Prick the potatoes all over with a fork, wrap with aluminium foil and bake 50 minutes or until tender. Let cool.
  2. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 5mm thickness and keeping the skins intact. Put the flesh in a bowl.
  3. Add the crab, spinach, yoghurt, mustard, tarragon and cayenne. Mix well and use to stuff the potatoes. Sprinkle with pepper then bake a further 10 minutes. Garnish with dill.

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