On the rare occasion that you have leftovers from a crawfish boil, it’s always fun to decide what to do with them. This time we decided to make what we normally refer to as crawfish stuffed potatoes, only it’s not actually a stuffed potato (hence, the name change).
This is definitely comfort food at it’s best. Even Elise loved it, and she’s the pickiest eater ever! Next time you have some leftover tails, give it a try!
Crawfish Topped Potatoes
5 lbs potatoes, peeled, boiled and mashed
1 can cream of mushroom soup
1 can cheddar cheese soup (or cheese whiz works too)
green onions, chopped
seasoning to taste
crawfish tails, peeled
seasoned flour for batter
oil for frying
Preheat oven to 350.
Mix the can of cream of mushroom soup and the cheddar cheese with the potatoes. Season to taste with cajun seasoning, salt, garlic and onion powders. Throw in some chopped green onions. Spread evenly into a greased casserole dish.
Batter the crawfish tails with the seasoned flour and fry until golden. Sprinkle the fried crawfish tails over the potatoes and top with shredded cheese (just go crazy!). Bake until cheese is melted and turning golden.