Crawfish Potato Boats
Yield
servingsPrep
5 minCook
55 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crawfish tails
|
|
| 4 | large |
potatoes
baking potatoes |
|
| ½ | cup |
butter
|
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| ½ | teaspoon |
salt
|
|
|
paprika
|
*
|
||
| Fresh |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crawfish tails
|
|
| 4 | large |
potatoes
baking potatoes |
|
| 118 | ml |
butter
|
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 2.5 | ml |
salt
|
|
| 0 |
paprika
|
*
|
|
|
parsley leaves
|
*
|
Directions
Bake potatoes in 425~ for 45 minutes. (Or in the micro). When cool to the touch, cut potatoes lengthwise to remove just the top third.
Scoop out pulp, leaving a firm shell about ¼ inch thick.
Combine potato pulp, butter, milk, onion, cheese and salt.
Whip until smooth.
Stir in crawfish. Stuff shells with crawfish mixture and sprinkle with paprika.
Bake at 425~ for 10 minutes. Garnish with parsley.
These freeze well.
