Cajun Crawfish And Cheese Filled Potato Boats

8 baking potatoes
olive oil to coat potatoes
salt and pepper
all scooped out potato insides
1 lb crawfish meat
1/2 cup butter, melted and cooled
16 oz shredded Parmesan cheese
4 oz shredded Cheddar cheese
2 tsp Louisiana hot sauce
1 garlic clove, minced or grated
4 green onions, chopped, including green tops
8 slices Provolone cheese
garnish: paprika and chopped parsley

Preheat oven to 375 degrees.
Scrub the potatoes very well, then cut a slice lengthwise in the top of each one, just breaking the skin.
Rub the potatoes with olive oil, sprinkle with salt and pepper, then place on a baking sheet in the oven. Bake for 45 to 55 minutes or until potatoes are soft when you press them with your fingers.
Turn oven off. Remove potatoes and let cool until you can handle them.
Cut the potatoes in half lengthwise.
Carefully scoop out the cooked potato 'meat' from the insides into a large bowl. Leave a little of the potato 'meat' attached to the skin, about 1/8 inch or so.  You don't want to cut through the skin or weaken it.  The skin forms the 'boat' that you will be filling. Set the skins aside in a large shallow baking pan.
In the bowl with the potato 'meat' add the crawfish, butter, Parmesan cheese, Cheddar cheese, hot sauce, garlic, and onion, stirring until well mixed.
Spoon this mixture evenly into the potato boats (skins.) The boats should be heaping full.
Lay a piece of the Provolone cheese on top of each potato boat, folding it to fit if necessary, then sprinkle lightly with paprika and chopped parsley.
Preheat oven to 375 degrees.
Bake the stuffed potatoes for 20 to 30 minutes or until heated through and provolone cheese is melted and slightly browned.
Makes 16 potato boats.  You can use smaller potatoes or larger potatoes, which ever suits your purpose.