Chef Joseph Faroldi, owner and executive chef at K-Joe's Restaurant, reveals his recipe for crawtaters.

6 Medium/Large White Potatoes
1 bunch green onions (green & white parts chopped)
1 cup cheddar cheese
1 cup sour creme
1/2 cup bacon chopped
1/2 pint heavy whipping creme
Salt to taste
Black pepper to taste
Granulated garlic to taste

Crawfish Etouffee
1 cup yellow onions, medium dice
1 cup bell pepper, medium dice
1 cup celery, medium dice
1 quart shrimp stock
fresh garlic chopped finely
salt to taste
black pepper to taste
crushed red pepper flakes to taste
1 lb Louisiana crawfish tails
Medium Dark Roux (1 cup oil & 1 cup flour)

Wash the potatoes, oil the skins and place on a baking sheet. Bake at 350 degrees until soft to the touch. Remove from oven, cool slightly. While still warm, cut in half long ways. With a teaspoon, dig out the all but about 1/8 of the potato from the skin. Place skins back on baking sheet. In a large bowl, mix potatoes and any of the ingredients you like from the first part of the recipe mixing thoroughly. Fill the potato skins with potato mixture.

Cook Roux to medium dark, add the diced trinity, saute until tender. Add the garlic and continue cooking for 1 minute. Wisk in the stock until it thickens. Add spices, cook for 5 minutes longer. Gently fold in the Louisiana crawfish tails, simmer for 30 minutes.

Place the potatoes on bed of Louisiana seasoned rice and ladle etouffee mixture over. Enjoy!

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