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.
3Tablespoonsgreen onionschopped plus 1 T green onions for garnish
1cupcrawfish tailsfresh or frozen
1/3cupprepared buffalo wing sauce
1/8tspsalt
1/4tspground black pepper
1/4tspground red pepper
1/4tspminced garlic
1cupgrated white cheddar cheesemore if you want to melt some on top
pinchof red pepper flakes
4strips of baconcooked 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.