Description
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.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg
