Ingredients:
– 3 large Russet potatoes
– 1/2 pound crawfish tails
– 1 cup Lump crab meat
– 6 jumbo shrimp
– 6 ounces cream cheese
– 1 cup Monterey Jack cheese
– 1 cup Velveeta cheese
– 1/4 cup grated Parmesan cheese
– 1 1/2 sticks butter
– 3 tablespoons flour
– 1/4 cup half and half (half cream)
– 1 1/2 tablespoons minced garlic
– Cajun seasoning
– Garlic/onion powder
– Salt/pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the Russet potatoes and pierce them with a fork. Bake them in the oven for about 45 minutes or until tender.
3. While the potatoes are baking, prepare the seafood filling. In a pan, sauté the crawfish tails, lump crab meat, and jumbo shrimp until they are cooked through. Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper to taste.
4. In a separate saucepan, melt 1 stick of butter and stir in the flour to make a roux. Cook the roux for a minute or two, then add the half and half, minced garlic, and a pinch of salt and pepper. Stir until the sauce thickens.
5. Add the cream cheese, Monterey Jack cheese, and Velveeta cheese to the sauce, stirring until everything is melted and combined.
6. Combine the seafood mixture with the cheese sauce and mix well.
7. Once the potatoes are done baking, allow them to cool slightly. Cut them in half and scoop out the flesh, leaving a thin layer of potato inside the skin.
8. Mix the scooped potato flesh with the seafood and cheese mixture.
9. Stuff the potato skins with the seafood and cheese mixture.
10. Top each stuffed potato with grated Parmesan cheese and a little Cajun seasoning for extra flavor.
11. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the filling is heated through.
12. Serve the Seafood Twice Baked Stuffed Potatoes hot and enjoy!
