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. 

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive