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Buffalo Crawfish Potato Skins

Buffalo Crawfish Potato Skins

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.
Course any meal, Appetizer
Cuisine American/Southern
Keyword crawfish, potatoes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 124kcal
Author Paula Jones


  • 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 ground black pepper
  • 1/4 tsp ground red pepper
  • 1/4 tsp minced garlic
  • 1 cup grated white cheddar cheese more if you want to melt some on top
  • pinch of red pepper flakes
  • 4 strips of bacon cooked and crumbled


  • 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.


Calories: 124kcal | Carbohydrates: 17g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 93mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg