Alaskan King Crab & Dill Crust Stuffed Baked Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy potatoes stuffed with sweet Alaskan king crab and a herbed dill crust, baked until golden. This Alaskan-inspired quick recipe, ready in about 90 minutes, pairs russet potatoes, Alaskan king crab legs, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 65 min Serves 4 Alaskan cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce each 4-5 times with a fork. Place directly on oven rack and bake for 50-60 minutes until tender when pierced with a knife.
  2. Step 2: While potatoes bake, steam crab legs for 8-10 minutes until warm and pink. Remove meat from shells, flake gently, and set aside. In a bowl, mix 1/2 cup sour cream, 3 tbsp dill, and 2 tbsp melted butter until smooth.
  3. Step 3: Slice potatoes lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Gently fold flaked crab into the sour cream mixture, then spoon mixture into potato shells. Top with 1/4 cup cheddar cheese per potato. Bake for 15 minutes until cheese is bubbly and golden.

Frequently asked questions

How long does Alaskan King Crab & Dill Crust Stuffed Baked Potatoes take to make?

Total time is about 90 minutes (25 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Alaskan King Crab & Dill Crust Stuffed Baked Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Alaskan King Crab & Dill Crust Stuffed Baked Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Alaskan King Crab & Dill Crust Stuffed Baked Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Alaskan King Crab & Dill Crust Stuffed Baked Potatoes?

Alaskan quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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