Easy Versatile Seafood Stuffed Spud
Whether it is a casual weeknight or an intimate seasonal celebration, these seafood filled spuds make a super side or a light entree! Seafood Stuffed Louisiana Potatoes from Holly Clegg’s Gulf Coast Favorites cookbook, are great to make ahead and refrigerate or freeze, before baking, to pull out on those busy days. Use your choice of cheese or seafood depending on availability. Louisiana crawfish tails are found in bags fresh or frozen. Depending on the size of the potato, halves may be filled instead of whole potatoes.
| Servings 6-8 servings |
- 6-8 small or medium baking potatoes olive oil about 4 pounds
- 2 tablespoons butter
- 1 cup nonfat sour cream
- Dash hot sauce
- salt and pepper to taste
- 1 pound crawfish tails small peeled shrimp, seasoned and cooked, or crabmeat (or combination)
- 1 bunch green onions chopped
- 1 cup shredded reduced-fat cheddar cheese paprika to sprinkle
- 1 pound crawfish tails small peeled shrimp, seasoned and cooked, or crabmeat (or combination)
- 1 bunch green onions chopped
- 1 cup shredded reduced-fat cheddar cheese paprika to sprinkle
Ingredients
|
- Preheat oven 400°F. Wash potatoes and rub with oil. Place directly on oven rack, bake about one hour or until soft when squeezed.
- Cut thin slice off top of each potato lengthwise. Scoop out insides and place in bowl, leaving thin shell. With mixer, or by hand, mash potato flesh with butter and sour cream. Add hot sauce and season to taste. Add remaining ingredients except paprika, mixing gently.
- Spoon potato mixture into empty shells and sprinkle with paprika. Bake 10–15 minutes, or until cheese is melted and potatoes are heated.
Calories 334, Calories from fat 17%, Fat 6 g, Saturated Fat 4 g, Cholesterol 98 mg, Sodium 206 mg, Carbohydrate 48 g, Dietary Fiber 4 g, Sugars 4 g, Protein 21 g, Diabetic Exchanges: 3 starch, 2 lean meat
Terrific Tip: Louisiana crawfish tails are found in bags fresh or frozen. Depending on the size of the potato, halves may be filled instead of whole potatoes.
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