| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Potatoes | 4 | Servings | |
INGREDIENTS
| WALDINE VAN GEFFEN | ||
| VGHC42A—– | ||
| 1 | lb | Crawfish tails |
| 4 | lg | Baking potatoes |
| 1/2 | c | Butter |
| 1/2 | c | Half 'n Half |
| 1/2 | c | Green onions — chopped |
| 1 | c | Sharp cheese — grated |
| 1/2 | ts | Salt |
| Paprika | ||
| Fresh parsley |
INSTRUCTIONS
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 1/4" 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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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