A baked potato is one of the most comforting lunches or side dishes. Turning it into a crawfish baked potato transforms a simple spud into something unforgettable — cheesy, buttery and finished with a crunchy breadcrumb topping.
If you haven’t tried Crawfish Au Gratin, you’re in for a treat. This rich Cajun-style topping is perfect for a small skillet or pan and adds bold flavor wherever you use it.
It works beautifully as a topping for fish, a stuffing for vegetables or bread, or as a dip. My favorite use is to stuff a hot baked potato with it for a hearty, flavorful meal.
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What makes this recipe so yummy
- Rich, cheesy and buttery, with plenty of crawfish tails and Cajun seasoning.
- A baked russet is comforting and filling; add the au gratin and you have a satisfying main or side.
- Versatile — it pairs well with seafood, grilled meats, or as a standalone dish.
Groceries you’ll need: Ingredients
See the recipe card at the bottom of this post for exact quantities.
Recipe walkthrough: Instructions
This overview outlines the main steps. Follow the recipe card below for full details.
- Step 1: Wash and dry the potatoes, then pierce them several times with a fork.
- Step 2: Rub the skins with olive oil so they crisp up while baking.
- Step 3: Arrange the potatoes on a baking sheet, sprinkle coarse sea salt over them, and bake (uncovered) in a preheated oven for about 1 hour, until tender and the skins are crisp.
- Step 4: Let the potatoes cool briefly, cut them open, and fill the shells with warm Crawfish Au Gratin. Top with chopped green onions and toasted breadcrumbs or extra cheese if desired.
Hint: If you prefer more filling and less potato, scoop out some of the flesh before adding the crawfish mixture. I like to keep both and pile the filling on — true crawfish-stuffed potatoes.
Recipe variations and substitute ideas
- Sour Cream — add a tablespoon or two to each potato before spooning on the crawfish for a cool, tangy contrast.
- Hot Sauce — offer hot sauce on the side for an extra kick, which complements Southern-style dishes nicely.
- Velveeta — melt a little and drizzle over the top for an ultra-creamy finish.
- Butter — serve a pat of butter alongside to enrich the potato as you eat.
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Necessary gear: Equipment
A standard baking sheet works well for roasting the potatoes. Equipment used to make the au gratin is listed in that recipe.
Use a rimmed baking sheet to catch any drips and to allow air to circulate for crisp skins.
More crawfish recipes I think you’ll love
- Cajun Crawfish Etouffee
- Crawfish Pistolettes
- Crawfish Enchiladas Recipe
- Crawfish Mac and Cheese
- Fried Crawfish Poboy
Try pouring a spoonful of crawfish sauce over your baked potato for another delicious variation.
How to store leftovers
Allow potatoes to cool completely before wrapping each in plastic wrap and storing in the refrigerator.
Leftover filling should be transferred to an airtight container and refrigerated for up to three days. Reheat gently on the stove or in the oven before using.
Mel’s kitchen notes
Roasting potatoes with oil and salt yields a flavorful, crisp skin. The skin contains nutrients and develops great texture and taste when prepared this way.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared carefully tested recipes and tutorials on this blog.
Her work has appeared on national outlets and she recently competed on Food Network’s “100 Cooks”.
If you’ve tried this Crawfish Baked Potato Recipe or any other recipe on the site, let me know in the comments how it turned out — feedback from readers is always appreciated.
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Crawfish Baked Potato
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
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Non-Stick Baking Sheet
Ingredients
- 4 Each Russet Potatoes
- 2 teaspoons Olive Oil
- 2 teaspoons Coarse Sea Salt
- ½ Each Crawfish Au Gratin (see recipe)
Instructions
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Preheat oven to 425°F.
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Wash and dry four large russet potatoes.
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Pierce each potato in several places with a fork.
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Rub the skins evenly with olive oil.
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Sprinkle with coarse sea salt and bake uncovered for about 1 hour, until the potatoes are tender and skins are crisp.
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If making Crawfish Au Gratin from scratch, prepare it while the potatoes bake. If using leftovers, warm it just before serving.
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Remove potatoes from the oven, let cool 5 minutes, slice open and fill with the crawfish au gratin. Top with green onions, extra cheese or breadcrumbs if desired.
Nutrition
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