I know many of you will agree that nothing goes better with a thick, juicy steak than a baked potato. I’ve been to the fanciest steakhouses in all the land and when it comes to the perfect side dish, I’ll order a baked potato–loaded, for sure–every time. Oh, I’ve tried the creamed spinach, the frou-frou hollandaise-drenched asparagus, and even the wine-infused mushroom mélange, but you can have ‘em all. Give me a perfectly baked jacket potato and I’m set. Or better yet, the ultimate Crawfish Baked Potato.
Crawfish stuffed and twice baked, this Cajun recipe for Crawfish Baked Potato will change the way you look at baked potatoes. (All photos credit: George Graham)
But c’mon, let’s face it, the plain and simple baked potato isn’t exactly a gourmet dish. In most homes, it’s usually a microwaved afterthought for a cheap meal in a hurry. Even on most restaurant menus, the baked potato is almost always relegated to the bottom of the back page just below steamed broccoli. But I challenge the premise that a baked potato can’t stand on its own and take center stage. All it needs is a bit of creativity–Cajun creativity.
So, here’s the thing–baked potato artistry is not as simple as it appears. Do it right and it is sublime. Skip a few steps and you fall short. Just find the perfect russet potato, scrub it, oil it, poke it, wrap it, and bake it in a hot oven. Pretty straightforward, huh? Well, my Cajun recipe version takes this basic recipe and twice-bakes it for fluffier interior and crisper skin. Oh, and one more thing–crawfish.
Now, you know this Louisiana boy is gonna up the flavor on a simple baked potato. Oh yeah. Down on the bayou, we have a take on the term “loaded” that sends this simple spud soaring into the high heavens. Crawfish is that singular Cajun recipe ingredient that defines good Cajun cooking and when baked inside a creamy, cheesy potato it’s time to lock and load. With this Crawfish Baked Potato recipe, I combine the interior of the potato with butter, cheese and the rich fat of plump Louisiana crawfish tails, and it’s all stuffed and twice baked inside a hulled out potato. A crawfish baked potato is one savory, saucy side dish.
No half-baked idea here. Give this twice-baked Cajun recipe for Crawfish Baked Potato a try and you’ll never look at a baked potato the same way again.
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 stick unsalted butter
- ½ cup diced yellow onions
- ½ cup diced celery
- 2 tablespoons diced green onion tops
- 1 teaspoon minced garlic
- 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Dash of hot sauce
- Kosher salt and freshly ground black pepper
- 1 pound Louisiana crawfish tails
- 1 cup shredded cheddar cheese
- 2 tablespoons sour cream
- Preheat the oven to 350ºF. Wash and dry the potatoes. Using a fork, poke a few holes in each side to allow moisture to escape during cooking. Coat the potatoes with olive oil and slice in half vertically. Keep the two halves together and wrap the pre-sliced potato in aluminum foil. Bake in the oven until completely tender, about 1 hour. Unwrap and scoop out the inside flesh of the potato without breaking through the outer skin. Chop the scooped-out flesh of the potato into small pieces. Keep warm.
- Preheat the oven to 400ºF. In a skillet over medium-high heat, add the butter. Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes. Add the garlic, seasoning, and hot sauce. Season to taste with salt and pepper. Turn off the heat and add the crawfish tails along with the potato flesh that was scooped out earlier. Mix thoroughly to combine and add the cheese and sour cream. Mix together. Stuff the crawfish mixture back into the potato shells and place on a parchment-lined baking sheet. Place in the oven and bake until the cheese is melted and the tops begin to brown, about 30 to 40 minutes. Serve with a salad as an entrée or as a side dish with a perfectly grilled steak.
Creamy and cheesy with spicy crawfish flavor, this Crawfish Baked Potato is a baked potato like never before.
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Thanks, George.
Please add me to your recipe mailing list. Will be making these with lobster tomorrow
This looks great!
have everything I need to try this, so will do so this week. hope that you will add me to your list
I miss home cooking so much but I will surely try this recipe. Crawfish is my favorite. Thanks.
Looking forward to trying your recipes. I’m from new Orleans, living in Memphis since Katrina. Nothing like Louisiana cooking.
ya buddy, all over this ….along with my bacon wrapped lobster tails
Wait!! Someone has leftover crawfish??!!!
Can’t wait to try it!
Loved the recipe. Tried it as soon as I saw it to go with a ribeye I was making. I added shrimp and bacon to it and fell in love. Thanks!
Hey Ashley – Glad you enjoyed it and thanks for your passionate description. Best, George
This looks so good! I’m coming for a visit after a 10 year absence and I know my hosts won’t appreciate turning the oven on with the temps beings rather warm. Can this be prepared on the grill with the same results??
Hey Marla – Don’t know about the grill, but if you try it, let us know how it works. Best to crank up the air conditioner and fire up the oven. Best, George
My husband and I fixed this meal for our weekly date night with a few of our couple friends . It was a hit! Everyone loved it! Thanks for the recipe.
Looks great!!!!!
Interested in seafood recipes… dont eat red meat or fowl.
Myra – Pull up a chair at my Acadiana Table and take a look at the RECIPES section for some delicious Cajun and Creole seafood recipes. Best, George
i can’t wait to try it
Im so ready to make this recipe. Love trying out new things . I can tell this recipe is going to be a hit.
Looking forward to trying this recipe.
I don’t like cheese or sour cream. Any suggestions of what I could replace with would just butter work?
Hey Marie-
The cheese and sour cream help bind the stuffing, injects flavor, and adds much needed creaminess to the dish. If adding only butter, I suggest mashing the potatoes (or use a handheld mixer) with a little whole milk before adding the crawfish tails. Although it would be a very different version of this recipe, I think it would still be tasty. Let us know how it turns out. Best, George
I’m cooking this as we speak.
What would you eat on the side of it? Besides salad.
Hey Jana-
I like the way you think! What goes with the world’s greatest baked potato? How about a 2-inch-thick prime ribeye steak, Cajun seasoned and cast-iron seared to a mouthwatering medium rare. Oh yeah!
Thanks for the comment (and the idea)… now I know what I’m cooking for supper. George
Enjoying your website and delicious recipes.
Thanks Robin…and let us know what you’re cooking and how it turns out. Best, George
I want this right now. I could survive on crawfish alone… Love love love….
I am definitely trying out this recipe for my next dinner party.
Looking forward to trying this tonight.
Looking forward to cooking this.
I would love to be added and join can that be done I live in Victoria Australia your recipe sounds awesome
And I will definitely be trying it thanks for posting it in facebook sounds really good but never heard of crawfish tails can I use substitutes
Angeline
Hey Angeline – Welcome to Acadiana Table, you are now added. And if you can’t throw a crawfish on the barbie then shrimp will do just fine. Best, George
I tried this recipe last night and it was delicious! I took the gentleman’t advice and added bacon. One of my favorites, by far. Thanks for sharing, George and keep them coming! (-:
Awesome sounding recipe! Can’t wait to try it!!
Can’t wait to try this. Been out of Louisiana a lot of years. Now I just have to figure out where I get crawfish tails in DC. I
Dellie,
Not sure of the quality or origin, but I’ve heard Balducci’s in Old Town Alexandria VA has them. If not or they are not Louisiana tails, you can buy quality crawfish on line at Cajungrocer.com. Best, George
Raw crawfish or seafood or precooked?
Please add me to your e-mail list. Thanks
Cheryl, Good question that deserves clarification. Here in Louisiana, crawfish tails are sold packaged in 1-pound bags. The tails are hand-picked from par-cooked crawfish and sealed in cryovac packaging. During the spring crawfish season we see them in the stores sold fresh, but year round they are sold frozen. Frozen crawfish tails are a very good product and you can buy them on Cajungrocer.com if not available where you live. I caution you against buying inferior quality imported Chinese crawfish tails. Best, George
George, Bill Williams and I tried and love your recipe. Can you please put me on your mailing list? Thanks!
Thanks Judy – You are on the list and I look forward to more of your comments. Best, George