CAJUN STUFFED POTATOES

CAJUN STUFFED POTATOES image

Yield 6 servings

Number Of Ingredients 17

Previous Next

6 medium Yukon gold or small baking potatoes (about 3 pounds) 2 tablespoons olive oil, divided $
Click to see savings
1 1/2 cups chopped yellow onion $
Click to see savings
3/4 cup chopped green bell pepper $
Click to see savings
1/2 cup thinly sliced celery $
Click to see savings
1 tablespoon minced fresh garlic $
Click to see savings
3/4 teaspoon salt $
Click to see savings
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 $
Click to see savings
2 tablespoons butter, softened $
Click to see savings
1 tablespoon chopped fresh oregano 2 teaspoons chopped fresh thyme 1 1/2 pounds frozen cooked crawfish meat, thawed

Steps:

. 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.