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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 496
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