Cajun and Creole Recipes
Cajun Crab-Stuffed Twice Baked Potatoes
After baking, the "shell" is made, then stuffed with a delectable stuffing and baked again!
Ingredients
- 4 large russet potatoes
- 4 tablespoons cream cheese, softened
- 1/2 stick butter, softened
- Salt and pepper, to taste
- 1/4 teaspoon Cajun seasoning
- 2 scallions, cut into small rings, both white and green parts
- 1 cup shredded mild Cheddar cheese or fontina cheese
- 1/2 pound fresh or 2 cans, drained crab meat
- Smoked paprika, to garnish
Instructions
- Heat oven to 450 degrees F.
- Scrub, rinse and prick potatoes all over with a fork.
- Place the potatoes on a baking sheet, and bake for 45 minutes, or until a butter knife inserts easily into the centers.
- Reduce oven temperature to 400 degrees F.
- Slice the top off of each potato, and discard. Scoop out the pulp, leaving a shell of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
- In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning and onion until creamed together. Fold in the crab meat.
- Scoop the mixture evenly into each potato. Sprinkle each potato with the smoked paprika.
- Bake the stuffed potatoes for another 15 minutes.
- Remove the potatoes from the oven. Let them rest for 2-3 minutes before serving.
Attribution
Photo credit: arsheffield
CC BY