For Super Bowl Sunday, I offered to make Twice Baked Seafood Stuffed Potatoes. My husband declined them for wings. You can imagine my dismay.
So, I let him have his frozen wings and instead of whipping up this Crawfish Queso Dip with my thawed crawfish, waited until Monday to make the most scrumptious stuffed potatoes filled with ooey gooey cheesy, crawfish goodness. I hustled getting them done and photographed early so I’d have half a potato for lunch and the rest would be saved for dinner.
I sent my husband a photo of me diving into my potato with well wishes for his sandwich he was likely enjoying. He called me mean. Ha!
But, had he elected for stuffed potatoes for the Super Bowl, he, too would have a leftover potato for lunch!
- 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 (I like Zatarain's or Tony's)
- 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 (can use cheddar or Mozzarella)
- 1/2 cup shredded Monterey Jack cheese
- additional chopped green onions, garnish (optional)
Preheat oven to 350 degrees.
Wash and dry the potatoes and prick with a fork several times to allow venting during baking. Place on a foil-lined baking sheet and bake until tender; about 1 hour.
While the potatoes are cooking, make the crawfish filling.
Melt butter over medium heat in a medium skillet. Add the onions and cook until soft and translucent. Add the garlic and cook 2 minutes more. Add in half of the green onions, Cajun seasoning, and hot sauce. Stir to combine. Add the crawfish (with juice) and cook until heated through. Set aside.
Once the potatoes are cooled enough to handle, halve lengthwise. *For a full potato, cut the top of the potato leaving an edge at the top and bottom. Carefully scoop out most of the flesh, leaving about 1/4” border and set aside in the bowl of a stand mixer. Place shells on a baking sheet.
Add salt, pepper, sour cream and the remaining green onions to the bowl containing the scooped out potatoes. With the whisk attachment, beat the mixture just until it is smooth and creamy. Fold in 1/3 cup shredded fiesta blend cheese and 1/3 cup Monterrey Jack as well as the crawfish mixture and gently stir to combine. Add the mixture to the hollowed out potato shells. Sprinkle with reserved cheeses and place the potatoes back into the oven for an additional 20 minutes until the
cheese is golden and bubbly.
Garnish with additional green onions, if desired.
If substituting shrimp, peel and devein the shrimp first.
Reserve a bit of the crawfish mixture from the potato mixture prior to stuffing for additional topping to make your potatoes look like mine. (optional)
I used crawfish since we are in the midst of the most glorious season that is all things crawfish, but you could certainly use shrimp or crab and these little guys would be equally as delicious.