Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Substitute chopped cooked shrimp if crawfish are unavailable.

Julianna Grimes
Recipe by Cooking Light March 2012

Gallery

Credit: José Picayo; Styling: Michele Faro

Recipe Summary test

hands-on:
38 mins
total:
1 hr 28 mins
Yield:
Serves 6 (serving size: 2 potato halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • Preheat broiler to high.

  • 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.

  • 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.

Nutrition Facts

451 calories; fat 16.5g; saturated fat 7g; mono fat 6.3g; poly fat 1.6g; protein 27.8g; carbohydrates 46.8g; fiber 3.9g; cholesterol 182mg; iron 3.2mg; sodium 546mg; calcium 124mg.
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