Twice-Baked Potatoes with Lobster

Ingredients

Directions

Scrub and dry the potatoes.

Cut a small deep slit in the top of each.

Set the potatoes on the middle rack of a preheated 375 degrees F. oven and bake about 1 hour, or until potatoes are tender when pricked with a fork.

Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl.

Do not scrape so deeply that you tear the potato skin.

Salt and pepper the potato shells; reserve. Mash the potato pulp; reserve.

Melt the butter in a small skillet and sauté the chopped onion, covered, until tender and lightly colored, about 25 minutes.

Add the mushrooms and sauté for another 5 minutes.

Stir in the lobster or crab. Season with salt and pepper, add the vermouth, then raise heat to a boil.

Stir frequently over high heat until all liquid has boiled away.

Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg.

Taste, correct seasoning; add heavy cream if the mixture seems too dry.

Stuff the mixture into the reserved potato skins; mound the filling slightly.

Sprinkle additional grated cheese on top and place on baking sheet.

Bake again at 400 degrees F. until potatoes are hot and cheese is bubbling.

Serve immediately

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.