Crawfish Potato Boats
Submitted by EREMITA
Crawfish potato boats stuffed with whipped potato, sharp cheddar, butter, and a pound of crawfish tails. Twice-baked potatoes with a Cajun seafood twist that freeze beautifully.
YIELD
4 servingsPREP
5 minCOOK
55 minREADY
60 minTwice-baked potatoes just went full Louisiana.
Bake four big potatoes, scoop out the insides, and whip the pulp with butter, half-and-half, sharp cheddar, green onions, and salt until smooth. Fold in a pound of crawfish tails, stuff it all back into the shells, dust with paprika, and bake again until hot and golden.
Every bite is creamy, cheesy potato loaded with sweet, tender crawfish. It’s comfort food that hits different.
Best part? These freeze like a dream. Make a batch on Sunday and pull one out whenever you need a meal that feels special but takes zero effort to reheat.
Kitchen Tips
- Leave a solid quarter-inch of potato flesh when scooping so the shells hold their shape.
- Use sharp or extra-sharp cheddar for a cheese flavor that stands up to the crawfish.
- Pile the filling high since it won’t overflow during the second bake.
- Freeze them on a sheet pan first, then wrap individually in foil for easy grab-and-go meals.
Ingredients
Directions
Bake potatoes in 425~ for 45 minutes. (Or in the micro). When cool to the touch, cut potatoes lengthwise to remove just the top third.
Scoop out pulp, leaving a firm shell about ¼ inch thick.
Combine potato pulp, butter, milk, onion, cheese and salt.
Whip until smooth.
Stir in crawfish. Stuff shells with crawfish mixture and sprinkle with paprika.
Bake at 425~ for 10 minutes. Garnish with parsley.
These freeze well.
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