Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| WALDINE VAN GEFFEN | |
| VGHC42A----- | |
| 1 pounds | Crawfish tails |
| 4 larges | Baking potatoes |
| ½ cup | Butter |
| ½ cup | Half 'n Half |
| ½ cup | Green onions -- chopped |
| 1 cup | Sharp cheese -- grated |
| ½ teaspoon | Salt |
| Paprika | |
| Fresh parsley |
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" 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.
Recipe By :
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