| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | lg | Baking potatoes |
| Salt & pepper to taste | ||
| 1/2 | c | Onion, yellow, chopped |
| 1/2 | c | Mushrooms, fresh, chopped |
| 2 | c | Lobster, cooked (or crab) |
| 1 | c | Vermouth, dry |
| 1/2 | c | Cr.me Fra.che |
| 1/2 | c | Jarlsberg cheese, grated |
| Plus addl for topping | ||
| 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 375°F. 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 saut. the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saut. 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 400°F., until potatoes are hot and cheese is bubbling. Serve immediately From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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