Cajun-Stuffed Potatoes

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Cajun-Stuffed PotatoesRecipe
Photo: José Picayo; Styling: Michele Faro
Substitute chopped cooked shrimp if crawfish are unavailable.
Serves 6 (serving size: 2 potato halves)


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6 medium Yukon gold or small baking potatoes (about 3 pounds)
2 tablespoons olive oil, divided
1 1/2 cups chopped yellow onion
3/4 cup chopped green bell pepper
1/2 cup thinly sliced celery
1 tablespoon minced fresh garlic
3/4 teaspoon salt
3/4 teaspoon Hungarian sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1 1/2 pounds frozen cooked crawfish meat, thawed


Hands-on: 38 Minutes
Total: 1 Hour, 28 Minutes

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.

Created date

February 2012

Nutritional Information

Calories 451
Fat 16.5 g
Satfat 7 g
Monofat 6.3 g
Polyfat 1.6 g
Protein 27.8 g
Carbohydrate 46.8 g
Fiber 3.9 g
Cholesterol 182 mg
Iron 3.2 mg
Sodium 546 mg
Calcium 124 mg