Stuffed Louisiana Potatoes
These seafood filled spuds make a super side, or a light lunch. use your choice of cheese or seafood depending on availability. Great to make ahead and refrigerate or freeze, before baking, to pull out on those busy days.
Servings
6-8servings
Servings
6-8servings
Ingredients
  • 6-8 small or medium baking potatoes olive oilabout 4 pounds
  • 2tablespoons butter
  • 1cup nonfat sour cream
  • Dash hot sauce
  • salt and pepper to taste
  • 1pound crawfish tailssmall peeled shrimp, seasoned and cooked, or crabmeat (or combination)
  • 1 bunch green onionschopped
  • 1cup shredded reduced-fat cheddar cheese paprika to sprinkle
  • 1pound crawfish tailssmall peeled shrimp, seasoned and cooked, or crabmeat (or combination)
  • 1 bunch green onionschopped
  • 1cup shredded reduced-fat cheddar cheese paprika to sprinkle
Instructions
  1. Preheat oven 400°F. Wash potatoes and rub with oil. Place directly on oven rack, bake about one hour or until soft when squeezed.
  2. 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.
  3. Spoon potato mixture into empty shells and sprinkle with paprika. Bake 10–15 minutes, or until cheese is melted and potatoes are heated.
Recipe Notes

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.