Best Crawfish Baked Potato Recipes

CAJUN CRAWFISH POTATOES

Steps:

• Preheat oven to 375°.
• In a medium saucepan, melt butter over medium heat. Add onion and bell pepper, and cook until tender. Set aside.
• In a 13x9-inch baking dish, evenly distribute 1 layer of potato slices, reserving remaining slices. Season with garlic salt and black pepper. Cover lightly with ¾ cup cheese. Repeat until all potato slices are used. Pour cream over potato mixture. Spread reserved onion mixture evenly over potato mixture, and top with crawfish. Sprinkle with remaining cheese.
• Cover with aluminum foil, and bake 1 hour and 15 minutes. Remove aluminum foil, and bake until bubbly, about 15 minutes more.

CRAWFISH BAKED POTATO

Steps:

• Preheat the oven to 350ºF. Wash and dry the potatoes. Using a fork, poke a few holes in each side to allow moisture to escape during cooking. Coat the potatoes with olive oil. Keep the two halves together and wrap the pre-sliced potato in aluminum foil. Bake in the oven until completely tender, about 1 hour.
• Unwrap, cut potatoes in half lengthwise and scoop out the inside flesh of the potato without breaking through the outer skin. Chop the scooped-out flesh of the potato into small pieces.
• Preheat the oven to 400ºF. In a skillet over medium-high heat, add the butter. Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes. Add the garlic, seasoning, and hot sauce. Season to taste with salt and pepper. Turn off the heat and add the crawfish tails along with the potato flesh that was scooped out earlier.
• Mix thoroughly to combine and add the cheese and sour cream. Mix together. Stuff the crawfish mixture back into the potato shells and place on a parchment-lined baking sheet. Place in the oven and bake until the cheese is melted and the tops begin to brown, about 30 to 40 minutes.