Bake potatoes in 220ºC 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 cm 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 220ºC for 10 minutes. Garnish with parsley. These freeze well.