Cajun Stuffed Potatoes *

6 medium baking potatoes (about 3 pounds), scrubbed
2 Tbsp olive oil
1 small yellow onion, chopped
1 green bell pepper, chopped
1/2 cup thinly sliced celery
1 Tbsp minced garlic
3/4 tsp salt
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
8 oz 1/3 less fat cream cheese, softened
2 Tbsp butter, softened
1 Tbsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 1/2 pounds frozen cooked crawfish meat, thawed

Preheat oven to 450.  Pierce potatoes with a fork and brush with 1 tsp olive oil.  Bake at 450 for 40-50 minutes or until potatoes are tender.  Remove potatoes from oven; cool slightly.  Cut potatoes in half lengthwise and scoop pulp out of skins, leaving 1/4 inch thick shell.  Place pulp in a large bowl and coarsely mash.

Heat a large skillet over medium high heat.  Add remaining olive oil to pan.  Add onion, bell pepper, and celery to pan; saute for 4 minutes.  Add garlic, salt, paprika, onion powder, and cayenne pepper.  Saute 1 minute.  Remove from heat.  Add cheese, butter, and herbs; stir until smooth.  Add crawfish and stir until well mixed.

Stir cheese/crawfish mixture into potato pulp.  Place mixture into potato shells.  Place potatoes on baking sheet and return to 450 oven.  Bake for 5-10 minutes or until potato mix is warmed through.

Serves 6