WALDINE VAN GEFFEN
VGHC42A
1 lb Crawfish tails
4 lg Baking potatoes
1/2 c  Butter
1/2 c  Half n Half
1/2 c  Green onions -- chopped
1 c  Sharp cheese -- grated
1/2 ts Salt
Paprika
Fresh parsley

Bake potatoes in 425~ for 45 minutes. (Or in the micro). When cool to the
touch, cut potatoes lengthwise to remove just the top third. Scoop out
pulp, leaving a firm shell about 1/4″ thick. Combine potato pulp, butter,
milk, onion, cheese and salt. Whip until smooth. Stir in crawfish. Stuff
shells with crawfish mixture and sprinkle with paprika. Bake at 425~ for 10
minutes. Garnish with parsley. These freeze well.