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Crawfish Pirogues

(Pea-Row)

Ingredients

12 large Idaho Potatoes
1lb crawfish meat
1lb grated sharp Swiss cheese
¼ cup grated Romano cheese
2 tsp hot sauce
1tsp garlic powder
1 bunch green onion
¾ lb Provolone Cheese
Spanish paprika
½ cup melted butter

Lagniappe

Bake the potatoes and onions (white bottoms only) in 375 oven for 45
minutes. Halve the potatoes and scrape out the center leaving a potato boat.

In a mixing bowl combine the stuffing ingredients except the Provolone
cheese and paprika. Divide the stuffing among the potato boats, top with the
Provolone cheese and sprinkle with paprika. Place in broiler and cook till the
cheese turns a golden brown

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