Crawfish Stuffed Twice Baked Potatoes – Cajun Baked Potato Recipe

Crawfish Stuffed Twice Baked Potatoes

What is better than a thick juicy steak, seared and cooked to perfection with a baked potato on the side? I didn't think anything  could be, but I was wrong. Crawfish Stuffed Twice Baked Potatoes taste so good with a nice flavorful cut of meat. These Crawfish Stuffed Twice Baked Potatoes can be served as a side or as an entree.

Now let's get to making the perfect Cajun Baked Potato. A normal baked potato is meh at best, even if it is served with all the fixins. You can add sour cream, butter, chives, and even bacon bits, but none can compare to this Cajun Treat.

Ingredients for Crawfish Stuffed Twice Baked Potatoes

  • 4 large sized russet potatoes
  • 1 pound of peeled boiled crawfish tails with juice and fat
  • 2 tablespoons of diced green onion tops
  • 1 cup of grated sharp cheddar cheese
  • A dash of hot sauce
  • 1 can of cream of shrimp soup
  • ¼ of a cup of skim milk
  • 1 tablespoon of olive oil
  • 2 tablespoons of sour cream
  • 1 stick of unsalted butter
  • ½ of a cup of minced onion
  • 1 teaspoon of minced garlic
  • ½ a cup of diced celery
  • 1 tablespoon of Cajun seasoning
  • Kosher salt and freshly ground black pepper, To Taste
  • Paprika

Directions for Crawfish Stuffed Twice Baked Potatoes

  1. Preheat the oven to 350ºF.
  2. Wash, scrub, and dry the potatoes.
  3. Poke a few holes in each potato with a fork so that moisture can be released when cooking.
  4. Add a coat of olive oil to the potatoes
  5. Slice the potatoes in half vertically.
  6. Keep the two halves together and wrap the sliced potato in aluminum foil.
  7. Bake potatoes in the oven for 1 hour.
  8. Remove the potatoes from the oven.
  9. Adjust the temperature of the oven to 400ºF.
  10. Remove the aluminum foil.
  11. Carefully scoop out the inside of the potato and do not break the outer skin.
  12. Chop the inside of the potato into small pieces.
  13. In a skillet over medium-high heat, add the butter.
  14. Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes..
  15. Pour the soup, and milk into the skillet.
  16. Add the garlic, Cajun seasoning, and the hot sauce.
  17. Whisk to combine the ingredients.
  18. Season to taste with some salt and pepper.
  19. Continue to cook on medium-high heat for 3 minutes.
  20. Turn off the heat under the skillet.
  21. Add the pre-cooked crawfish tails (juice and fat also) along with the chopped inside of the potatoes.
  22. Add the cheese and sour cream to a large bowl.
  23. Pour the crawfish mixture into the large bowl and mix thoroughly to combine.
  24. Spoon the crawfish mixture into the potato shells.
  25. Sprinkle with paprika and bake on cookie sheet for about 25-30 minutes (bake until the cheese is melted and the tops begin to brown).

Optional for Crawfish Stuffed Twice Baked Potatoes – you may also add a little additional shredded cheese to the tops of the potatoes before returning them to the oven with the crawfish mixture.

1 Response

  1. Donna Breaux
    These stuffed potatoes were excellent. I can't believe that I have never cooked these before. The recipe was easy to follow, and the end results was great. I will be cooking these after every crawfish boil this season.
  2. […] Étouffée is also a great recipe to make on Fridays during Lent. Or you can also try Crawfish Stuffed Twice Baked Potatoes. We're still hoping that the 2017 Crawfish Season will be a great […]

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