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 375F. 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 saute the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saute 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. Stir in cr?me fra?che and remove from heat. 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 400F., until potatoes are hot and cheese is bubbling. Serve immediately
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 4|
|Calories from Fat: 82 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 98.4mg||30 %|
|Sodium 281.2mg||10 %|
|Potassium 1853.2mg||49 %|
|Total Carbohydrate 72.6g||21 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 67.4g|
|Protein 32.1g||46 %|
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Calories per serving: 496
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