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.
Servings 8 servings
Calories 124kcal
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
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
