Along with two friends and two family members, I went to the Irish-Italian parade in Metairie, LA, this weekend. Before the end of the parade, the car and the SUV were full of vegetables and beads. We had a great time except for being hit occasionally on the top of the head with a cabbage head or a potato. The huge potatoes inspired us to cook stuff some of them. Here is an easy method:
Crawfish Stuffed Potatoes
(Note: if you are using highly seasoned crawfish tails, adjust the seasoning.) 2 huge baking potatoes
1 tablespoon olive oil (extra virgin, if preferred)
12 ounces crawfish tails (precooked)
1 cup chopped onions
1 cup chopped green bell peppers
1 cup sliced mushrooms
1 tablespoon Tiger® sauce
2 teaspoons curry powder
Salt (or salt substitute) to taste
Freshly ground black pepper to taste
Crushed red pepper to taste
1 cup sour cream (nonfat or low fat, if preferred)
1 cup grated cheddar or Colby cheese
Paprika as desired
1. Cover the potatoes in clear plastic wrap and cook them in the microwave until they are soft, not mushy, to touch.
2. While the potatoes are cooking, sauté the vegetables and crawfish in the olive oil until the vegetables are tender. Season the mix.
3. Allow the potatoes to cool slightly, slice them in halves (lengthwise) and scoop out most of the potatoes. Leave the peelings intact.
4. Mash the portions of the potatoes that you scooped out. Add it along with the sour cream to the crawfish mix.
5. Adjust the seasonings, and stuff the potatoes.
6. Cook the potatoes in the microwave until they are warmed throughout. (We like to cook each one in the bowl where it will be served. You will know it is thoroughly warmed when the bottom of the bowl feels warm.)
7. Sprinkle cheese and paprika over each serving and return each one to the microwave long enough to melt the cheese.
8. Serve immediately.
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