- 14 small organic white potatoes
- 1 tablespoon extra virgin olive oil (plus more for brushing potato skins)
- Unrefined sea salt (to taste)
- 5 shallots (finely chopped)
- 1 can (8 ounces wild-caught cooked premium blue crab claw meat (I suggest Pontchartrain Blue Crab brand))
- 1/2 cup dairy-free homemade or store-bought pesto (**see pesto notes above)
- Finely chopped parsley (for garnish)
- Preheat the oven to 400 degrees. Wash and scrub each potato and then lightly oil and salt each one. Use a fork to poke a few holes in the potatoes and then transfer them to a large baking sheet. Bake the potatoes for 40 minutes. Remove the potatoes from the oven and set aside for about 15 minutes to cool. Turn the oven heat up to 450 degrees.
- Meanwhile, heat 1 tablespoon oil in a small skillet over medium heat; add the shallots and saute for about 5 to 6 minutes, or until shallots are soft. Season shallots lightly with salt to taste.
- Transfer the shallots to a large mixing bowl and add in the crab and pesto; mix ingredients well. Set pesto-crab mixture aside.
- Cut each cooled, cooked potato in half lengthwise and use a teaspoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Transfer half of the baked potato insides to the bowl with the crab and pesto mixture and mix well and transfer the other half to a bowl for later use (I like to make mashed potatoes with the remaining other half.) Brush the potatoes all over with olive oil, inside and out, and season the insides with salt.
- Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
- Load the inside of the potatoes with the crab-pesto-potato mixture. Return the potatoes to the oven and bake for 5 more minutes. Transfer the potato skins to a serving platter and garnish with parsley. Serve warm or at room temperature.