Made it with shrimp also--even though I'm pretty picky about not using frozen pre-cooked shrimp, this shortcut saved a lot of effort and was just fine for this recipe. Delicious flavor. Trader Joe's yukon gold potatoes were too small, but I bought them anyhow, so it added quite a bit of effort scooping the flesh out of twice as many spuds. Either way it was worth it and I'll definitely make it again. I'll seek out the right size potatoes somewhere else or try russets next time. Adding corn is a good idea Amber, I'll give that a shot next time! I thought of bacon, but I really don't think this needs it.
Substitute chopped cooked shrimp if crawfish are unavailable.
Yield: Serves 6 (serving size: 2 potato halves)
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Total: 1 Hour, 28 Minutes
Amount per serving
- Calories: 451
- Fat: 16.5g
- Saturated fat: 7g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.6g
- Protein: 27.8g
- Carbohydrate: 46.8g
- Fiber: 3.9g
- Cholesterol: 182mg
- Iron: 3.2mg
- Sodium: 546mg
- Calcium: 124mg
- 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
- 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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