Twice-Baked Potatoes with Lobster
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| 2 | cups |
lobsters
cooked |
|
| 1 | cup |
vermouth
dry |
* |
| ½ | cup |
jarlsberg cheese
grated |
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 473 | ml |
lobsters
cooked |
|
| 237 | ml |
vermouth
dry |
* |
| 118 | ml |
jarlsberg cheese
grated |
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
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℉ (190℃). 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 ½ 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℉ (200℃). until potatoes are hot and cheese is bubbling.
Serve immediately
