Cajun Stuffed Potatoes Recipe

Name: Cajun Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
. Preheat oven to 450u00b0.
2
2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450u00b0 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
3. Preheat broiler to high.
4
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; saute for 4 minutes. Add garlic and next 4 ingredients (through red pepper); saute 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.
5
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.

1184

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Cajun Stuffed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions