Description
Indulgent twice-baked potatoes stuffed with a creamy, spicy seafood filling, topped with gooey cheese.
Ingredients
Scale
- 4 large russet potatoes, baked and cooled
- 3 tablespoons butter
- 1/2 cup sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped green onions, divided
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon hot sauce
- 1 pound crawfish tails (or shrimp)
- Salt and pepper, to taste
- 1/2 cup sour cream
- 1/2 cup shredded Fiesta blend cheese
- 1/2 cup shredded Monterey Jack cheese
- Additional chopped green onions, garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce the russet potatoes; bake for 45–60 minutes until tender.
- Cool potatoes, then reduce oven temperature to 350°F (175°C).
- Melt butter in a skillet over medium heat, add sweet onion, and sauté until softened.
- Add minced garlic, chopped green onions, Cajun seasoning, and hot sauce; stir to combine.
- Add crawfish or shrimp; cook until heated through or opaque, season with salt and pepper.
- Stir in sour cream, Fiesta blend cheese, and Monterey Jack cheese until creamy.
- Slice each potato in half, scoop out flesh, and mix with seafood mixture.
- Fill potato skins with mixture, mound slightly, and place on a baking sheet.
- Bake for 15–20 minutes until cheese is melted and tops are browned.
- Garnish with additional chopped green onions and serve hot.
Notes
For crispier skins, brush with melted butter and broil for a few minutes before stuffing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: twice-baked potatoes, seafood, comfort food, appetizer, Cajun, stuffed potatoes