Seafood Stuffed Potatoes #dinner #recipes

You must have some large, sound heating potatoes. They aren't sold in 5 or 10 lb sacks. Most markets have them retired independently and sell them by the pound. If not, simply ensure you get the greatest, reddish brown potatoes accessible.

You have two choices. You can heat these folks in the stove for almost an hour. Or on the other hand, you can do what I do. Toss them in the microwave! Microwaves shift, so search for the potato setting on yours.

Clean the potatoes well. These things develop in the soil, so they can be entirely filthy. In the case of cooking in the ordinary broiler or the microwave, regardless you'll have to stick little gaps into the potatoes for venting. This will avoid a blast. It will enable the potatoes to steam better and cook all the more uniformly.

Something that made the fish stuffed potatoes at Louisiana Gold so otherworldly, was that they scooped the potatoes out of the skin and blended it in with sauce. Along these lines, the flavors with all through the potato rather than simply coasting on top. I adjusted their technique by adding some rich additional items to the potatoes.

You can include any fish you need. I use shrimp and crayfish. Be that as it may, some knot crab meat is mind boggling too. I include a tad of fluid crab bubble to kick of the flavor!

Also try our recipe Creamy Garlic Butter Tuscan Salmon

Seafood Stuffed Potatoes #dinner #recipes #seafood #shrimp #potato

This Fish Stuffed Potato recipe isn't one I'd suggest that you make regularly as it is RICH! I would prefer even not to consider the calories in this thing. Yet, man of man is it justified, despite all the trouble!

Ingredients

4 baking size Russet potatoes
1 lb crawfish tails drained of fat
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese softened
2 cups shredded American cheese Velveeta
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Instructions
Potatoes:

Wash, scrub, and dry the potatoes well.
Poke small holes all over the potatoes using a fork to vent.
Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *
When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.
Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
Mix well, cover to keep warm, and set aside.

Seafood & Sauce:

Add the shrimp and crawfish into a bowl
Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
In a saucepan, melt 4 TBS of butter and add in the garlic
Sauté the garlic for 30 secs.
Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
Remove and set aside
Pour the liquid left in the pot into a cup and reserve
In the same pot, melt the remaining butter.
When the butter melts, whisk in the flour
Mix until the flour is no longer visible; about 1 min
Pour in the reserved seafood liquid
Pour in the half and half while whisking.
Bring it to a low simmer
Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
When the sauce starts to thicken, stir in all remaining cheeses.
When the cheese melts, add in the seafood and stir.
Once the seafood is hot turn off the heat.
Spoon the potato mixture evenly onto the reserved potato skins
Sprinkle mozzarella evenly on each potato
Ladle the seafood sauce over the potatoes
Garnish with chives or green onions
Enjoy!