A baked potato is one of the most comforting lunches or side dishes. Turn an ordinary russet into a memorable meal by stuffing it with rich, cheesy Crawfish Au Gratin. The combination is buttery, slightly spicy, and finished with toasted breadcrumbs and green onions for texture and brightness.
If you haven’t tried Crawfish Au Gratin before, you’re in for a treat. This creamy Cajun-style topping is versatile and pairs beautifully with a baked potato.
Use the au gratin as a topping for fish, a filling for bread or pastries, or as a dip. For this recipe, we stuff the baked potatoes—resulting in a hearty main or a satisfying side.
What makes this recipe so delicious
- Rich, cheesy Crawfish Au Gratin with tender crawfish tails and Cajun seasoning.
- A classic baked potato provides a comforting, filling base that soaks up the sauce.
- Easy to adapt — works as a main dish or as an impressive side.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities and cooking times.
Recipe walkthrough: Instructions
The following is an overview of the steps. For the full recipe and exact amounts, consult the recipe card at the bottom.
- Step 1: Preheat the oven and prep the potatoes: wash, dry, and pierce them with a fork.
- Step 2: Rub olive oil over each potato to ensure crisp, flavorful skin.
- Step 3: Sprinkle coarse sea salt over the potatoes and bake (uncovered) until tender and the skins are crisp—about one hour depending on size.
- Step 4: Split the potatoes open after a short rest, scoop or mash some flesh if desired, then spoon in the Crawfish Au Gratin and finish with sliced green onions.
Hint: If you prefer more filling than potato, scoop out some of the interior before adding the crawfish mixture. I like a generous mound of au gratin—these are crawfish-stuffed potatoes after all.
Recipe variations and substitute ideas
- Sour Cream – Add a spoonful to each potato before the crawfish for added creaminess.
- Hot Sauce – A few drops brighten and lift Cajun flavors; offer on the side for guests.
- Velveeta – Melted Velveeta can be drizzled on top for extra silkiness if you like.
- Butter – A small pat served alongside helps the potato mouthfeel and richness.
Necessary gear: Equipment
A basic baking sheet is all you need to roast the potatoes. Any equipment used to make the Crawfish Au Gratin is listed in that recipe’s instructions.
More crawfish recipes you might enjoy
-
Cajun Crawfish Etouffee
-
Crawfish Pistolettes
-
Crawfish Enchiladas
-
Crawfish Mac and Cheese
- Fried Crawfish Poboy (a New Orleans favorite).
For even more flavor, try spooning a rich crawfish sauce over your baked potato for a saucier variation.
How to store leftovers
Allow potatoes to cool completely before wrapping each one tightly in plastic wrap. Store in the refrigerator for up to 3 days.
If you have leftover Crawfish Au Gratin, place it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the oven before stuffing the potatoes again.
Mel’s kitchen notes
Roasting potatoes with olive oil and coarse salt produces a flavorful, nutrient-rich skin with a satisfying crispness. The skin contains much of the potato’s nutrients and adds texture and savory depth to the dish.
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 cooking tips on her blog.
Her work has appeared in multiple media outlets and she continues to develop recipes inspired by Southern and Cajun cuisine.
If you tried this Crawfish Baked Potato or another recipe from this site, please share how it turned out in the comments—reader feedback is always appreciated.
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Crawfish Baked Potato
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks (airing date noted by author)
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 (prepared or leftover)
Instructions
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Preheat oven to 425°F (220°C).
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Wash and dry four large russet potatoes.
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Pierce each potato a few times with a fork to allow steam to escape while baking.
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Rub olive oil over the skins and sprinkle evenly with coarse sea salt.
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Place potatoes on a baking sheet and bake uncovered for about 1 hour, until tender and the skins are crisp.
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If preparing Crawfish Au Gratin from scratch, make that while the potatoes roast. If using leftovers, reheat gently when the potatoes are nearly done.
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Remove potatoes from the oven and let rest 5 minutes. Cut open, loosen some of the flesh if desired, then fill each potato with the crawfish au gratin. Garnish with sliced green onions and serve warm.
Nutrition
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