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Cajun-Stuffed Potatoes

  • 6servings
  • 451calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium Yukon gold or small baking potatoes (about 3 pounds)

  2. 2 tablespoons olive oil, divided

  3. 1 1/2 cups chopped yellow onion

  4. 3/4 cup chopped green bell pepper

  5. 1/2 cup thinly sliced celery

  6. 1 tablespoon minced fresh garlic

  7. 3/4 teaspoon salt

  8. 3/4 teaspoon Hungarian sweet paprika

  9. 1/2 teaspoon onion powder

  10. 1/2 teaspoon ground red pepper

  11. 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened

  12. 2 tablespoons butter, softened

  13. 1 tablespoon chopped fresh oregano

  14. 2 teaspoons chopped fresh thyme

  15. 1 1/2 pounds frozen cooked crawfish meat, thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Place pulp in a large bowl; coarsely mash pulp.

  3. Preheat broiler to high.

  4. Heat a large skillet over medium-high heat. Add remaining 5 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; sauté for 4 minutes. Add garlic and next 4 ingredients (through red pepper); sauté 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.

  5. Stir cheese mixture and crawfish into potato pulp. Place 1/2 cup crawfish mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.

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