Made these for over 20 years. We like to OVER STUFF the potatoes.. I simply bake extra potatoes to add to the mixture and discard the skins of the extra ones. This way you can leave more potato on the skins and the skins will stay firm..............Being from Louisiana where we love crayfish, I sometimes plate the potato in a bowl and ladle with crawfish ettoufee and it becomes an entree instead of a side dish. Shrimp or crabmeat can be substituted.
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Made these for over 20 years. We like to OVER STUFF the potatoes.. I simply bake extra...