Cajun-Stuffed Potatoes

Photo: José Picayo; Styling: Michele Faro

Substitute chopped cooked shrimp if crawfish are unavailable.

Yield: Serves 6 (serving size: 2 potato halves)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 38 Minutes
Total: 1 Hour, 28 Minutes

Nutritional Information

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

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. Preheat broiler to high.
  4. 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. 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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