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.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
