Potatoes Stuffed wit Cajun Spiced Shrimp & Crab

Ingredients

• 5 medium russet potatoes
• 2 tablespoon(s) olive oil
• 1/2 cup(s) half-and-half, warmed
• 1/4 cup(s) fresh parsley, minced
• 1/4 cup(s) scallions, thinly sliced
• 1/4 cup(s) parmesan cheese, grated
• 2 tablespoon(s) dijon mustard
• 2 tablespoon(s) mayonnaise
• 1 egg yolk
• 2 tablespoon(s) oil
• 1/2 cup(s) minced onions
• 1/2 cup(s) red or green pepper, minced
• 1/2 stick(s) unsalted butter, cubed
• 1 tablespoon(s) tomato paste
• 1 tablespoon(s) worchestershire sauce
• 2 teaspoon(s) Old Bay seasoning
• 1/4 teaspoon(s) cayenne
• 1 1/2 cup(s) shrimp, peeled deveined and chopped
• 1 cup(s) pasteurized lump crab meat (6 oz)
• 1/2 cup(s) Monterrey Jack or Farmer's cheese, grated

Preparation

1. Preheat oven to 450 degrees F. Pierce potatoes with a fork, place in a plastic bag and coat with oil. Bake directly on an oven rack for 1 hour, or until tender when pierced with a skewer. Remove potatoes from the oven. While hot, cut off 1/4" of the top. Scoop out the flesh into a bowl, being careful not to tear the skins. Rice the flesh.


2. Whisk together half & half, parsley, scallions, Parmesan, Dijon, mayonnaise and egg yolk in a large bowl; set aside.


3. Saute onions, peppers and garlic in oil in a non-stick saute pan. Add butter and the next 4 ingredients and cook for 1 minute. Stir in the shrimp and crab. Cook until shrimp is pint, 2-3 minutes, stirring frequently. Add mixture to the cream and egg mixture, then fold in riced potatoes Season with salt.


4. Stuff potato mixture into the potato shells using a spoon. Mounding the tops. Arrange stuffed potatoes on a baking sheet, then top with cheese. Bake at 450 degrees F until golden brown, about 10 minutes.