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| 10 mittel | baking potatoes |
| 1/2 Tasse | butter |
| 1 mittel | Onion chopped |
| 1 gross | green bell pepper chopped |
| 1 mittel | red bell pepper chopped |
| 3 x ca. 30 g | Tasso -- diced |
| 1/2 x ca. 450 g | Andouille or smoked sausage Diced |
| 1 x ca. 450 g | Small shrimp (cooked) -- Chopped |
| 1/2 Tasse | Butter melted |
| 12 x ca. 30 g | cream cheese cubes |
| 1 x ca. 450 g | Crabmeat |
| | salt |
| | pepper |
| 2 Tasse | green onions chopped |
| 1/2 x ca. 450 g | Cheddar cheese grated |
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Bake potatoes, and scoop out insides, reserving skins. Mash potatoes, and set aside. Melt 1/2 cup buttter, and saute onion and bell peppers until limp. Add tasso and andouille; cook 4 minutes, Add shrimp: cook lightly. Add 1/2 cup butter and cream cheese: cook until cream cheese melts. Remove from heat. Stir in crabmeat and mashed potatoes. Mix well, and add salt and pepper, if needed. If consistency is too heavy, add more melted butter. Stuff mixture back into potato skins, and top with green onions and Cheddar cheese... Bake until hot. Recipe source: Cajun Revalations. Recipe by WIlliam M. O'Dea.
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