Servings:
8 servings
Prep Time:
40 mins
Total Time:
2 hrs
Ingredients
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4 largebaking potatoessee savings
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1/4 cupolive oilsee savings
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3 tablespoonskosher saltsee savings
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1/4 cuphalf-and-halfsee savings
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1/4 cupsour creamsee savings
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1/4 cupbutter, meltedsee savings
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1/2 cupgrated sharp white Cheddar cheesesee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonground black peppersee savings
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1/4 teaspoonCreole seasoningsee savings
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6 slicesbacon, cooked and crumbled, dividedsee savings
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1 16-ounce packagecrawfish tail meatsee savings
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1/3 cupchopped chivessee savings
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Directions
1.
Preheat oven to 450 degrees.
2.
Place potatoes in a large bowl with olive oil. Toss vigorously to coat potatoes with oil. Remove potatoes from bowl and place in a clean bowl with salt. Shake potatoes vigorously to coat with salt. Place in a 13-x-9-inch baking dish.
3.
Bake for 1 hour, or until soft. Remove potatoes from oven and cool completely. Reduce oven temperature to 350 degrees.
4.
Cut potatoes in half vertically. Using a spoon, carefully scoop out pulp, leaving bottoms intact and approximately 1/4 inch of pulp still attached to potatoes. Reserve potato shells.
5.
In a large bowl, mash pulp with half-and-half, sour cream, and melted butter. Add cheese, salt, pepper, Creole seasoning, and all but 2 tablespoons crumbled bacon, stirring to combine. Add crawfish meat, stirring gently.
6.
Fill reserved potato shells with potato mixture. Sprinkle potatoes with remaining bacon and chives. Place potatoes in a baking dish.
7.
Bake for 15 to 20 minutes, or until hot.
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