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.