Crawfish Baked Potato

• 2 large russet potatoes (the largest you can find)
• 1 tablespoon olive oil
• 1/2 cup butter
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 2 tablespoons diced green onion tops
• 1 teaspoon minced garlic
• 1 tablespoon cajun seasoning
• 1 dash hot sauce
• kosher salt & freshly ground black pepper
• 12 ounces louisiana crawfish tails
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream

1. Preheat the oven to 350u0b0F. Wash and dry the potatoes. Using a fork, poke a few holes in each side to allow moisture to escape during cooking. Coat the potatoes with olive oil. Keep the two halves together and wrap the pre-sliced potato in aluminum foil. Bake in the oven until completely tender, about 1 hour.
2. Unwrap, cut potatoes in half lengthwise and scoop out the inside flesh of the potato without breaking through the outer skin. Chop the scooped-out flesh of the potato into small pieces.
3. Preheat the oven to 400u0b0F. In a skillet over medium-high heat, add the butter. Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes. Add the garlic, seasoning, and hot sauce. Season to taste with salt and pepper. Turn off the heat and add the crawfish tails along with the potato flesh that was scooped out earlier.
4. Mix thoroughly to combine and add the cheese and sour cream. Mix together. Stuff the crawfish mixture back into the potato shells and place on a parchment-lined baking sheet. Place in the oven and bake until the cheese is melted and the tops begin to brown, about 30 to 40 minutes.

russet potatoes, olive oil, butter, yellow onion, celery, green onion, garlic, cajun seasoning, hot sauce, kosher salt, crawfish tails, cheddar cheese, sour cream

Taken from www.food.com/recipe/crawfish-baked-potato-522126 (may not work)