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Title: Cajun Stuffed Potatoes
Categories: Side Shellfish
Yield: 10 Servings
| 10 | md | Baking potatoes |
| 1/2 | c | Butter |
| 1 | md | Onion -- chopped |
| 1 | lg | Green bell pepper -- |
| Chopped | ||
| 1 | md | Red bell pepper -- chopped |
| 3 | oz | Tasso -- diced |
| 1/2 | lb | Andouille or smoked sausage |
| Diced | ||
| 1 | lb | Small shrimp (cooked) -- |
| Chopped | ||
| 1/2 | c | Butter -- melted |
| 12 | oz | Cream cheese -- cubed |
| 1 | lb | Crab meat |
| Salt to taste | ||
| Pepper to taste | ||
| 2 | c | Green onions -- chopped |
| 1/2 | lb | Cheddar cheese -- grated |
Bake potatoes, and scoop out insides, reserving skins. Mash potatoes, and set aside. Melt 1/2 cup buttter, and saute onion and bell peppers until limp. Add tasso and andouille; cook 4 minutes, Add shrimp: cook lightly. Add 1/2 cup butter and cream cheese: cook until cream cheese melts. Remove from heat. Stir in crabmeat and mashed potatoes. Mix well, and add salt and pepper, if needed. If consistency is too heavy, add more melted butter. Stuff mixture back into potato skins, and top with green onions and Cheddar cheese... Bake until hot. Recipe source: Cajun Revalations. Recipe by WIlliam M. O'Dea.
Recipe By : Rhonda Guilbeaux
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