Crawfish Topped Potato Skins

Side Dish

Recipe courtesy of Allison Cousins

Serves 12



  • 4 large Russet potatoes
  • Salted butter
  • Cousins Creole Tomato Salad Dressing
  • 1 lb. Louisiana Crawfish
  • 2 Tbls olive oil
  • 4 cloves garlic
  • 1 bunch green onions
  • 1 lb. crispy bacon crumbled
  • 1 chopped tomato
  • Optional:  grated mild cheddar cheese

Potato Skins

potato skins

Click image to enlarge.



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. 



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