Shelly's Recipe

TWICE-BAKED CRAWFISH POTATOES

Category: Twice Baked Potatoes

4 large baking potatoes
1/4 cup olive oil
3 tbsp kosher salt
1/4 cup half-and-half
1/4 cup sour cream
1/4 cup butter, melted
1/2 cup shredded sharp white Cheddar cheese
1/2 tsp salt and ground black pepper
1/4 tsp Creole seasoning
6 slices bacon, cooked and crumbled, divided
1 (16-oz) pkg crawfish tail meat
1/3 cup chopped chives

Preheat oven to 450. Place potatoes in a large bowl with olive oil. Toss vigorously to coat potatoes with oil. Remove potatoes from bowl and place in a clean bowl with salt. Shake potatoes vigorously to coat with salt. Place in a 13-x-9-inch baking dish. Bake for 1 hour, or until soft. Remove potatoes from oven and cool completely. Reduce oven temperature to 350.

Cut potatoes in half vertically. Using a spoon, carefully scoop out pulp, leaving bottoms intact and approximately 1/4 inch of pulp still attached to potatoes. Reserve potato shells.

In a large bowl, mash pulp with half-and-half, sour cream, and melted butter. Add cheese, salt, pepper, Creole seasoning, and all but 2 tbsp crumbled bacon, stirring to combine. Add crawfish meat, stirring gently.
Fill reserved potato shells with potato mixture. Sprinkle potatoes with remaining bacon and chives. Place potatoes in a baking dish. Bake for 15 to 20 minutes, or until hot. Serves 8