Buffalo Crawfish Potato Skins
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Buffalo Crawfish Potato Skins are zesty, creamy and cheesy. Kicking up the popular pub fare, these potato skins are loaded with a spicy crawfish mixture and topped with crispy bacon and sliced green onions.
Buffalo Crawfish Potato Skins
Back in the day, when I was young, single, and carefree, the girls and I would meet for drinks after work. Appetizers turned into dinner, and my appetizer-for-dinner was always potato skins! What’s not to like? They’re like big French fries with cheese and bacon! And, like my son says, bacon makes everything better!
Nowadays, I do try to healthy it up a little when we eat out, but I will always prefer several small dishes or appetizers than a big meal. I want just a couple of bites of several different foods.
I had extra crawfish from a Crawfish dip that I made and was trying to think of a fun and unusual way to use them. First, let’s address that statement. Who has extra crawfish? I know, right? It’s a long story, but I did. I had just made some awesome Slow-Cooker Buffalo chicken Potato Skins; why not Crawfish Potato Skins?!
Ingredients
- 2 large baking potatoes
- 2 oz cream cheese room temperature
- 3 Tablespoons green onions chopped plus 1 T green onions for garnish
- 1 cup crawfish tails fresh or frozen
- 1/3 cup prepared buffalo wing sauce
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic clove
- 1 cup Cheddar cheese more if you want to melt some on top
- ⅛ teaspoon red pepper flakes
- 4 strips of bacon cooked and crumbled
So that’s just what I did, and I had them for dinner. Everything is right in the world!
If you like spicy food, you may want to add more red pepper and red pepper flakes. Extra bacon and cheese is always a bonus so feel free to add more of this lusciousness if you so desire.
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Buffalo Crawfish Potato Skins
Ingredients
- 2 large baking potatoes
- 2 oz cream cheese room temperature
- 3 Tablespoons green onions chopped plus 1 T green onions for garnish
- 1 cup crawfish fresh or frozen
- 1/3 cup buffalo wing sauce
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic clove
- 1 cup Cheddar cheese more if you want to melt some on top
- ⅛ teaspoon red pepper flakes
- 4 bacon cooked and crumbled
Instructions
- Bake potatoes. Cut into forths and scoop out all except 1-inch close to the potato skin.
- Brush with canola oil.
- Combine cream cheese, wing sauce, 3 T green onion, salt, black and red pepper, garlic and red pepper flakes. Fold in crawfish. Top potato skins with crawfish mixture then cheddar cheese.
- Bake until hot and bubbly and cheese is melted.
- Sprinkle remaining green onions and bacon over top.
- Serve hot with ranch dressing.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Hi Paula – Found your site through the Google link up. Can’t wait to spend more time looking around. I am definitely challenged in the kitchen, and your recipes look amazing!
Thank you so much! I like to cook but I really like to bake desserts…and eat desserts :/
Heya i’m for the first time here. I found this board and I find It really useful & it helped me out a lot.
I hope to give something back and help others like you aided me.
You know I love Cajun and love putting it on potatoes, let alone potato skins.
These look over the top awesome, Paula! Pinned, Stumbled, Tweeted…. heck, I’d shout the recipe from the mountains if there were any nearby! 🙂