Waitrose and Partners
Crab rarebit-stuffed baked potatoes

Crab rarebit-stuffed baked potatoes

This lavish twist on the classic cheese on toast also makes a great jacket potato filling. Make it even more luxe by stirring an egg yolk through the potato mixture before returning to the oven.

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HealthyHigh protein
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 extra large baking potatoes
  • ½ tbsp olive oil, plus a drizzle for the salad
  • 4 salad onions, finely sliced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ unwaxed lemon, zest, plus wedges, to serve
  • Pinch of cayenne pepper, plus extra to serve
  • 50g Gruyère, grated
  • 100g Seafood & Eat It Brown Crab
  • ½ x 110g bag watercress, spinach & rocket salad

Method

  1. Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, until a skewer slides easily into the middle. Timings differ depending on the microwave’s power and potato size. Meanwhile, preheat the oven to 240ºC, gas mark 9. Transfer the potatoes to a roasting tin, drizzle with the oil, sprinkle with sea salt flakes, then bake for 15-20 minutes until brown and crisp.

  2. Meanwhile, put the salad onions, mustard, Worcestershire sauce, lemon zest, cayenne and two-thirds of the cheese into a large bowl.

  3. Once the potatoes are cooked, immediately cut a slit in the tops and, once cool enough to handle, use a spoon to scoop most of the flesh into the bowl with the other ingredients, leaving the skin with a thin layer of potato.

  4. Using the back of a fork, mash the potato and incorporate with the salad onion mixture. Stir through the crab and season. Spoon back into the skins, top with the remaining cheese and bake for 3 minutes, or until the cheese has melted. Sprinkle with a tiny pinch of cayenne. Drizzle the salad with a little oil, then serve, with lemon wedges for squeezing over.

Cook’s tip

To double this recipe (but keep the cost down), use one pack of mixed brown and white crab meat and a can of shredded crab, mixed together.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,793kJ/ 428kcals

Fat

17g

Saturated Fat

6.7g

Carbohydrates

44g

Sugars

4.2g

Fibre

5.9g

Protein

23g

Salt

1.3g

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