I love how this recipe turns a regular baked potato into something exciting and full of flavor. The crispy, salted potato skin contrasts beautifully with the creamy crawfish filling. It’s also versatile—I can make the au gratin from scratch or use leftovers to keep things quick. Whether for a casual dinner or a fun weekend treat, this potato always satisfies my comfort food cravings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 russet potatoes 2 teaspoons olive oil 2 teaspoons coarse sea salt ½ crawfish au gratin recipe
Directions
I start by preheating my oven to 425°F. After washing and drying the russet potatoes, I pierce them with a fork in several spots. I rub them with olive oil, sprinkle them generously with coarse sea salt, and bake uncovered for about 1 hour.
While the potatoes are baking, I prepare the crawfish au gratin (or reheat leftovers if I already have some made). Once the potatoes are finished, I let them cool for about 5 minutes before slicing them open. Then, I fill each potato with the creamy crawfish mixture and top them with cheese or breadcrumbs if I want extra flavor and texture.
Servings and Timing
This recipe makes 4 servings. It takes 5 minutes of prep time and 1 hour of cooking, for a total of about 1 hour and 5 minutes.
Variations
Sometimes I like to add shredded cheddar or pepper jack cheese on top for a gooier finish. If I want more spice, I stir Cajun seasoning or hot sauce into the crawfish filling. For a lighter twist, I mix the crawfish with Greek yogurt or a touch of sour cream instead of cream sauce. I’ve also tried topping the potato with green onions for extra crunch.
Storage/Reheating
I store leftovers in the refrigerator for up to 2 days. To reheat, I warm the potato in the oven at 350°F until heated through, or I microwave it for convenience. If the filling thickens, I stir in a splash of cream or milk before reheating.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add a natural sweetness that balances the savory crawfish filling.
Can I make this with frozen crawfish tails?
Yes, thawed frozen crawfish tails are perfect for making the au gratin.
Can I prepare the potatoes ahead of time?
Yes, I can bake the potatoes in advance and reheat them before stuffing with the filling.
How do I keep the potato skins crispy?
I rub them with oil and bake uncovered so they crisp up nicely.
Can I make this recipe spicier?
Yes, I add extra Cajun seasoning, cayenne pepper, or hot sauce to the filling.
Can I use another type of cheese?
Yes, mozzarella, Monterey Jack, or a sharp cheddar all work well.
Can I make this dish without breadcrumbs?
Yes, the potato is still delicious without them, though breadcrumbs add a nice crunch.
What can I serve with crawfish baked potatoes?
I like pairing them with a simple salad, roasted vegetables, or cornbread.
Can I freeze stuffed baked potatoes?
Yes, but the texture of the crawfish filling may change slightly after thawing. I reheat them in the oven for best results.
Do I have to use au gratin filling?
Not at all—I can simply season crawfish with butter, garlic, and Cajun spices for a quicker version.
Conclusion
Crawfish Baked Potato is a flavorful twist on a classic comfort food. I love how the creamy, cheesy crawfish filling transforms a simple baked potato into something indulgent and full of Cajun character. Whether I make it with homemade au gratin or leftovers, it’s always a crowd-pleasing meal that’s easy to prepare and incredibly satisfying.
Crawfish Baked Potato is a Cajun-inspired comfort food that combines fluffy baked russet potatoes with creamy crawfish au gratin filling. Topped with cheese or breadcrumbs, it’s rich, hearty, and full of Louisiana flavor.
Ingredients
4 russet potatoes
2 teaspoons olive oil
2 teaspoons coarse sea salt
½ crawfish au gratin recipe (prepared)
Optional: shredded cheese or breadcrumbs for topping
Optional: sliced green onions for garnish
Instructions
Preheat oven to 425°F (220°C). Wash and dry potatoes, then pierce each several times with a fork.
Rub potatoes with olive oil, sprinkle with sea salt, and place on a baking sheet.
Bake uncovered for 1 hour, or until skins are crispy and potatoes are fork-tender.
Meanwhile, prepare or reheat crawfish au gratin filling.
Once potatoes are baked, cool for 5 minutes, then slice open lengthwise.
Fill each potato with creamy crawfish mixture. Top with shredded cheese or breadcrumbs if desired.
Return to oven briefly to melt cheese or toast breadcrumbs, if using.
Serve hot, garnished with green onions if desired.
Notes
Use sweet potatoes for a sweeter, nutritious variation.
Add Cajun seasoning or hot sauce to the crawfish filling for extra spice.
Top with cheddar, pepper jack, or Monterey Jack for gooey richness.
For a lighter version, mix crawfish with Greek yogurt or sour cream instead of cream sauce.
Pairs well with salad, roasted vegetables, or cornbread.
