SEAFOOD STUFFED POTATOES RECIPE1

This seafood stuffed potato is insanely good, you’ll just want to dig straight in! Try this very soon, I know you’ll love this as much as I do.

Ingredients

1 stick of butter

4 baking size Russet potatoes

1 pound of raw shrimp

1 pound crawfish tails drained of fat

4 tablespoon flour

2 tablespoons liquid crab boil

8 ounces block cream cheese softened

1/2 c. shredded Monterey Jack

1 c. shredded mozzarella

1/4 c. grated Parmesan cheese

2 1/2 c. half and half

2 c. shredded American cheese Velveeta

2 tablespoons onion powder

1 tablespoon garlic powder

2 tablespoons minced garlic

chives or green onions

2 tablespoons Cajun seasoning

Salt and pepper

HOW TO MAKE SEAFOOD STUFFED POTATOES

Potatoes:

Step 1: Start by washing and scrubbing the potatoes. Then, pat them dry. Using a fork, poke small holes over the potatoes.

Step 2: In foil wrap the potatoes and bake for 40 to 50 minutes in a 400 degrees F oven. Alternately, individually wrap each potato in paper towels and microwave a piece at a time in the “Potato” setting. Or set the microwave to high (if potato setting is not available) for 5 minutes. After 5 minutes, turn the potato over and microwave for 3-5 minutes more or until it is fork-tender.

Step 3: Slice a split down the centre of potato after you are done baking/heating them in the microwave, but do not cut through the other side of the skin (or under).

Step 4: Into a bowl, scoop the insides of the potatoes, reserving the potato skin and keeping them intact.

Step 5: To the bowl with the potatoes add the cream cheese, chives, garlic powder, and salt and pepper. Mix well until blended. Set aside, covered to keep warm.

Seafood & Sauce:

Step 6: Into a bowl, add the shrimp and crawfish. Season with 1 tbsp each of Cajun seasoning, onion powder, and liquid crab boil.

Step 7: Melt 4 tbsp butter in a saucepan. Add the garlic to the melted butter and saute for about 30 seconds. Then, add the shrimp and crawfish and continue to cook for another 4 to 5 minutes until the shrimp is cooked. Set aside when done.

Step 8: In a cup, pour the liquid left in the pot and set aside.

Step 9: Melt the rest of the butter in the same pot. Stir in the flour once the butter has melted for about 1 minute until the smell of flour is gone. Add the reserved seafood liquid followed by half-and-half. Stirring constantly. Bring everything to a low simmer, then whisk in 1 tbsp each of Cajun seasoning and onion powder.

Step 10: Stir in the rest of the cheeses once the sauce begins to thicken. Allow the cheeses to melt before adding in the seafood. Stir well.

Step 11: Turn the heat off once the seafood is hot.

Step 12: Evenly spoon the potato mixture onto the reserved potato skins and sprinkle each with mozzarella.

Step 13: Over the potatoes, ladle the seafood sauce. Serve the seafood stuffed potatoes right away garnished with some chives and green onions. Enjoy!

Sourse- misscooker.com