Crawfish Stuffed Potatoes

Leslie Davis - Wednesday, May 30, 2012

1 c. milk

2 sticks butter or margarine

1 c. Havarti cheese, grated

10 med. baking potatoes

1 ½ t. salt

1 ½ t. white pepper

3/4 c. green onions, finely chopped

1 lb. Louisiana crawfish tailmeat

Scrub the potatoes and bake at 450 degrees until completely done. Cut the potatoes lengthwise and scoop out the pulp. Mash the pulp with butter, milk, salt and pepper. Mix thoroughly. Add onions and crawfish, mixing gently. Fill reserved potato shells with mixture and top with grated cheese. Bake at 350 degrees for 15-20 minutes until cheese is melted. Serves 20.