Drop batter by spoonsful and fry until golden brown. When cool to the touch, cut potatoes lengthwise to remove just the top third. 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 degrees for 10 minutes. Garnish with parsley. These freeze well. Add remaining ingredients and simmer about 15 minutes. Add garlic, seasoning and crawfish tails.