This spicy Cajun version of a plain and simple baked potato is a showcase of how good this humble dish can be.
2 large russet potatoes
1 tablespoon olive oil
1 stick unsalted butter
½ cup diced yellow onions
½ cup diced celery
2 tablespoons diced green onion tops
1 teaspoon minced garlic
1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
Dash of hot sauce
Kosher salt and freshly ground black pepper
1 pound Louisiana crawfish tails
1 cup shredded cheddar cheese
2 tablespoons sour cream
Preheat the oven to 350ºF. Wash and dry the potatoes. Using a fork, poke a few holes in each side to allow moisture to escape during cooking. Coat the potatoes with olive oil and slice in half vertically. Keep the two halves together and wrap the pre-sliced potato in aluminum foil. Bake in the oven until completely tender, about 1 hour. Unwrap and scoop out the inside flesh of the potato without breaking through the outer skin. Chop the scooped-out flesh of the potato into small pieces. Keep warm.
Preheat the oven to 400ºF. In a skillet over medium-high heat, add the butter. Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes. Add the garlic, seasoning, and hot sauce. Season to taste with salt and pepper. Turn off the heat and add the crawfish tails along with the potato flesh that was scooped out earlier. Mix thoroughly to combine and add the cheese and sour cream. Mix together. Stuff the crawfish mixture back into the potato shells and place on a parchment-lined baking sheet. Place in the oven and bake until the cheese is melted and the tops begin to brown, about 30 to 40 minutes. Serve with a salad as an entrée or as a side dish with a perfectly grilled steak.
With the large potatoes, this is an entree portion or side dish, but you can buy the small russet potatoes and make a potato skin version that’s perfect for a party. Packaged crawfish tails have added flavor — juice and fat — inside the bag, so be sure to scoop it all out and add to your potato mixture.