Crawfish Etouffee Potato Skins – As Seen on Restaurant: Impossible : Robert Irvine

Ingredients

• 5 Russet potatoes, rinsed
• 2 tbsp grapeseed oil
• Salt and pepper, to taste
• 4 tbsp butter
• ½ white onion, diced
• 4 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, sliced
• 2 tbsp tomato paste
• 4 tbsp all-purpose flour
• ¼ cup white wine
• 3 cups seafood stock
• 2 sprigs fresh thyme
• 2 tbsp Creole spice
• 2 tsp smoked paprika
• 1 lb cooked crawfish meat
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 lemon, juiced
• 1 ½ cups shredded cheddar cheese
• 8 oz bacon, julienned and sauteed
• 5 tbsp scallions sliced