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Cajun-Stuffed Potatoes

Photo: José Picayo; Styling: Michele Faro
Hands-on time 38 mins
Total time 1 hr, 28 mins
Yield Serves 6 (serving size: 2 potato halves)
Substitute chopped cooked shrimp if crawfish are unavailable.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.