Preheat the oven to 425 degrees Fahrenheit.
Take a fork and pierce the skin of the russet potato in a few places. Place the potato in a small oven proof pan and bake for about an hour, until it is knife tender.
Remove the potato from the oven and reduce the temperature to 350 degrees Fahrenheit.
Let the baked potato cool on the pan. Once the potato is cool enough to handle, cut it in half lengthwise and scoop the pulp into a bowl.
Combine garlic clove and a pinch of salt in the mortar and mash with a pestle until you get a smooth paste. Also add two tablespoons of fruity extra virgin olive oil to the mortar and mix well.
Transfer this garlic and olive oil paste to the bowl with the baked potato pulp and mix thoroughly.
Remove shell fragments from the crabmeat, add it to the potato mixture and mix gently, making sure the crabmeat has been evenly distributed.
Take a baking dish large enough to hold the Piquillo peppers comfortably in a single layer and grease its bottom with extra virgin olive oil.
Open the tin of peppers and drain the liquid. Take a long slender spoon and carefully stuff the peppers with the potato and crabmeat mixture.
Once you are done stuffing the peppers, set them on the greased baking tray in a single layer.
Drizzle the peppers lightly with olive oil and place the baking tray in the oven preheated at 350 degrees Fahrenheit for about 5 minutes or until the stuffing inside the peppers is heated through.
Move the stuffed, baked peppers to individual plates and serve immediately.