Sunday, November 20, 2011

Twice Baked Potatoes with Gruyere and Buttery Jumbo Prawns

We had our first snowfall of the season and it immediately got me thinking about the holidays!

As longtime readers know, my husband Vaughan and I do a lot of entertaining over the month of December and I'm always going into the creative vault to come up with new recipes and ideas - especially since I enjoy doing things as stress free as possible.

What I've come up with today is sure to be a hit not only for the holidays, but any old time!

Baked potatoes are mashed until fluffy with mayonnaise, Gruyere, and cream cheese. A little infusion of white truffle oil is added and then buttery chunks of sauteed jumbo prawns are folded in at the end.

The entire affair is stuffed back into the potato and baked until golden and crispy.

Serve alongside a steak for the ultimate surf and turf, or as an entree with your favourite salad.

Any way you slice it, this is a must try that will sure to become a recipe staple!

Scroll below for the recipe or watch the How To video. As always, watch my trademark Kitchen Witch surprise at the end ;)



Twice Baked Potatoes with Gruyere and Buttery Prawns
 For printable recipe click HERE


















Ingredients
  • 4 large russet baking potatoes
  • 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
  • 1/4 cup(s) of mayonnaise
  • 1/4 cup(s) of milk
  • 1/2 tsp. of white truffle oil (optional but amazing)
  • 1/4 tsp. of black pepper
  • 1 tbsp. of chopped fresh chives
  • 1 pound of jumbo prawns or 2 whole lobster tails
  • 1 tbsp. of butter
  • 1/4 tsp. of kosher or sea salt
  • 1 cup(s) of shredded Gruyere cheese
Directions

  1. Preheat oven to 425.
  2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
  3. Trim off potato ends, halve, and let rest until cook enough to handle.
  4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
  5. Blend in the truffle oil if using.
  6. Remove prawns or lobster from shell. Chop meat into bite size pieces and saute over medium high heat in butter. Add 1/4 tsp salt. Add butter and prawn or lobster mixture to the potatoes. Stir well.
  7. Add 1/2 cup of the Gruyere cheese and the chives.
  8. Spray a baking sheet with cooking spray. 
  9. Spoon the potato mixture back into the potato skins and place on the prepared baking sheet. Top the potatoes evenly with the remaining Gruyere cheese and bake in a 350 oven for 30 minutes or until the cheese topping is golden.
 

3 comments:

  1. OH!!!!!!!!! These sound SO good! I will be making these for our next dinner group! Thank you! And, BTW, YOU are adorable!!!!! XO, Pinky

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  2. PS, I just did a post of a recipe you might like!

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  3. Definitely try these Pinky! And do add the truffle oil - it makes the dish :-) These are, honestly, just delicious!

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