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Name: Twice-Baked Potatoes with Lobster
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Mushrooms, fresh chopped; 2 c Lobster cooked (or crab); 1/2 c Onion, yellow chopped; 1/2 c Creme Fraiche; 1/2 c Jarlsberg cheese grated, Plus addl for topping; 1 c Vermouth, dry; 4 lg Baking potatoes; Salt and pepper to taste; 2 tb Heavy cream

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INGREDIENTS

1/2 c Mushrooms, fresh ; chopped
2 c Lobster ; cooked (or crab)
1/2 c Onion, yellow ; chopped
1/2 c Creme Fraiche
1/2 c Jarlsberg cheese ; grated, Plus addl for topping
1 c Vermouth, dry
4 lg Baking potatoes
Salt and pepper to taste
2 tb Heavy cream

INSTRUCTIONS

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

NOTES

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Twice-Baked Potatoes with Lobster

1/2 c Mushrooms, fresh chopped
2 c Lobster cooked (or crab)
1/2 c Onion, yellow chopped
1/2 c Creme Fraiche
1/2 c Jarlsberg cheese grated, Plus addl for topping
1 c Vermouth, dry
4 lg Baking potatoes
 Salt and pepper to taste
2 tb Heavy cream

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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Nutrition

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Serving Size: 1 Serving (543g)
Recipe Makes: 4

Calories: 496
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.

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Calories per serving: 496

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