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Baked Idaho Potato with King Crab and Gouda

Baked Idaho Potato with King Crab and Gouda

From: John Koltisko, Food & Beverage Director, Sam & Harry's, McLean, VA. Yield: 1 serving.

1 Idaho® russet potato (50 count)

2 oz. grated Gouda cheese

2 egg yolks

1 oz. heavy cream

1 tsp. coarse black pepper

1 tsp. Old Bay seasoning

1 tsp. chopped fresh garlic

½ tsp. fresh thyme leaves, slightly bruised

8 oz. king crab leg meat

to taste, salt

1 tsp. snipped fresh chives

1 fresh rosemary sprig

Preheat oven to 375°F. Wash and score potato; bake until knife easily pierces, 40 to 55 minutes.

In mixing bowl, combine Gouda, egg yolks, cream, pepper, Old Bay seasoning, garlic and thyme. Gently fold in crabmeat.

Open potato; remove ¼ of potato flesh; reserve for other use. Place crab mixture inside potato. Cover; bake at 375°F until all cheese melts. Remove cover for 2 minutes to lightly brown potato. Garnish with chives and rosemary.