Cajun-Stuffed Potatoes

• 6 medium Yukon gold or small baking potatoes (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1 1/2 cups chopped yellow onion
• 3/4 cup chopped green bell pepper
• 1/2 cup thinly sliced celery
• 1 tablespoon minced fresh garlic
• 3/4 teaspoon salt
• 3/4 teaspoon Hungarian sweet paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground red pepper
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 1/2 pounds frozen cooked crawfish meat, thawed

1. Preheat oven to 450u0b0.
2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450u0b0 for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Place pulp in a large bowl; coarsely mash pulp.
3. Preheat broiler to high.
4. Heat a large skillet over medium-high heat. Add remaining 5 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; saute for 4 minutes. Add garlic and next 4 ingredients (through red pepper); saute 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.
5. Stir cheese mixture and crawfish into potato pulp. Place 1/2 cup crawfish mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.

gold, olive oil, yellow onion, green bell pepper, celery, fresh garlic, salt, sweet paprika, onion powder, ground red pepper, cream cheese, butter, fresh oregano, thyme, frozen cooked crawfish meat

Taken from www.myrecipes.com/recipe/cajun-stuffed-potatoes (may not work)