LOUISIANA SEAFOOD STUFFED POTATO RECIPE!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

shrimp

🥗Healthier: scallops

💰Cheaper: canned tuna

Canned tuna is a cost-effective seafood alternative.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned crab

Canned crab is often more affordable and still flavorful.

Scrub the large baking potato well and pat it dry with a paper towel.

Use a fork to make small holes all over the potato to prevent it from blowing up when heated.

Wrap the potato in a paper towel and microwave it using the potato setting, or follow instructions in the description for baking.

Once cooked, carefully cut the potato down the center without cutting all the way through, and scoop out the insides into a bowl, saving the shell.

Add softened cream cheese to the warm potato flesh, sprinkle in garlic powder, salt, black pepper, grated Parmesan cheese, and chives, then mix well and set aside to keep warm.

In a Dutch oven, melt butter and add minced garlic, sautéing for about 30 seconds without burning it.

Add the shrimp to the pot and cook for about 2-3 minutes until pink, then add the crawfish tails and stir until heated through for another 2 minutes.

Remove the seafood from the pot, reserving the flavorful orange liquid.

Melt more butter in the same pot, whisk in flour until no longer visible, then pour in the reserved orange liquid and whisk until combined.

Bring the mixture to a simmer, adding more Creole seasoning and onion powder as it heats up.

Once at a low boil, add American cheese and Monterey Jack cheese, stirring until melted, then add the seafood back in to heat up.

Take the saved potato skins and fill them with heaping spoonfuls of the potato mixture, then cover with the seafood sauce and top with fresh chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens