Cajun-Stuffed Potatoes

Ingredients

• 3 pounds baking potatoes 
• 2 tablespoons butter softened
• 0.5 cup celery thinly sliced
• 2 teaspoons thyme sprigs fresh chopped
• 1 tablespoon garlic fresh minced
• 0.8 cup bell pepper green chopped
• 0.5 teaspoon ground pepper red
• 0.8 teaspoon paprika sweet
• 1.5 pounds goat meat frozen thawed cooked
• 2 tablespoons olive oil divided
• 0.5 teaspoon onion powder 
• 1 tablespoon oregano fresh chopped
• 0.8 teaspoon salt 
• 1.5 cups onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• broiler

Directions

1. Preheat oven to 45
2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil.
3. Bake at 450 for 50 minutes or until tender.
4. Remove potatoes from oven; cool slightly.
5. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell.
6. Place pulp in a large bowl; coarsely mash pulp.
7. Preheat broiler to high.
8. Heat a large skillet over medium-high heat.
9. Add remaining 5 teaspoons oil to pan; swirl to coat.
10. Add onion, bell pepper, and celery to pan; saut for 4 minutes.
11. Add garlic and next 4 ingredients (through red pepper); saut 1 minute.
12. Remove from heat.
13. Add cheese, butter, and herbs, stirring until smooth.
14. Stir cheese mixture and crawfish into potato pulp.
15. Place 1/2 cup crawfish mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.