Cajun-Stuffed Potatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Substitute chopped cooked shrimp if crawfish are unavailable.

Ingredients:

6 medium yukon gold or small baking potatoes (about 3 pounds)

2 tablespoons olive oil, divided

1 1/2 cups chopped yellow onion

3/4 cup chopped green bell pepper

1/2 cup thinly sliced celery

1 tablespoon minced fresh garlic

3/4 teaspoon salt

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

2 tablespoons butter, softened

1 tablespoon chopped fresh oregano

2 teaspoons chopped fresh thyme

1 1/2 pounds frozen cooked crawfish meat, thawed

Directions:

1. 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.

By RecipeOfHealth.com