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  • Writer's pictureTommy Centola

Seafood Stuffed Potatoes

Remember when there were restaurants that only served stuffed potatoes? Every location had a version of a seafood stuffed potato. In season, you can substitute crawfish for the shrimp. Here is my take on one.

6 small baking potatoes (about 4 pounds)

3 tablespoons butter

1/2 cup sour cream

Creole seasoning to taste

1 bunch green onions, chopped

2/3 cup shredded Cheddar cheese

2/3 cup shredded Mozzarella cheese

1 pound peeled shrimp (36-40ct)

1 pound crabmeat, picked through for shells

Preheat oven to 400℉.

Wash potatoes well and dry thoroughly. Place the potatoes directly on the oven rack. and bake for approximately 1 hour or until soft when squeezed. Cut a thin slice off the top of potato lengthwise. Scoop out the inside potato flesh, living a thin shell.

In a mixer by hand, mash the potato flesh with the butter and sour cream, mixing well. Season with Creole seasoning. Stir in green onions, Cheddar and mozzarella cheeses.

In a small non-stick skillet coated with non-stick cooking spray, sauté the shrimp until done, about 5 minutes. Season to taste. Drain any liquid. Gently fold crabmeat and shrimp into potato mixture. Spoon the mixture into the shells.

Reduce oven to 350℉. Place on a baking sheet and bake for 15 minutes until potatoes are heated through.


Good Cooking, Good Eating and Good Living!!!

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