| 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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