Crawfish Topped Potato Skins
Recipe courtesy of Allison Cousins
Serves 12
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350˚F until tender, about 1 hour. Let cool, then cut lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
Brush both sides with melted butter and season with salt and pepper.
Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Meanwhile, sauté chopped garlic and green onions in olive oil for 2 minutes then add crawfish. Sauté for another 3 minutes, just to heat the crawfish.
Add a dollop of Creole Tomato Salad Dressing into the bottom of the skins, top with crawfish mixture. Garnish with crispy bacon and chopped tomatoes.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. |