Twice-Baked Potatoes with Lobster
Twice-baked potatoes stuffed with lobster, sauteed mushrooms, and melted Jarlsberg cheese finished with dry vermouth. A show-stopping steakhouse-style side that turns a baked potato into a luxury main.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsIf a loaded baked potato and a lobster dinner had a baby, this would be it.
Russet potatoes get baked until fluffy, hollowed out, then stuffed with a rich filling of tender lobster meat, sauteed mushrooms, and caramelized onions deglazed with dry vermouth.
Mashed potato pulp and nutty Jarlsberg cheese bind the whole thing together before a second trip to the oven gets that top golden and bubbling.
This is date night food. This is “impress the in-laws” food. This is the kind of twice-baked potato that ruins all other potatoes for you.
Kitchen Tips
- Be careful scraping out the potato pulp. Leave a thin layer so the shells hold their shape
- Cook the onions low and slow for 25 minutes until they’re sweet and golden. Don’t rush this step
- Boil off all the vermouth completely or the filling will be too wet
- A splash of heavy cream loosens the filling if it feels too stiff, but don’t overdo it
- Crab makes an excellent (and more budget-friendly) substitute for lobster
Variations
- New England style: Add a pinch of Old Bay seasoning and swap the Jarlsberg for sharp cheddar
- Truffle luxury: Drizzle a few drops of truffle oil into the mashed potato before stuffing
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℉ (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
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