Tuesday, November 5, 2013

Twice Baked Potatoes with Lobster and Shrimp

Tender, buttery lobster and shrimp are folded into fluffy, cheesy whipped potatoes and then baked to a luscious golden brown, making this an elegant side dish or entree you will come to again and again.

 Serve these with a grilled rib eye to make the ultimate surf and turf or as the main with a grilled mushroom salad. Better still, this is another one of those great recipes for entertaining that can be made ahead of time.

Please enjoy the easy to follow step by step video.

Visit the printable recipe here: Twice Baked Potatoes with Lobster and Shrimp



Prep Time: 60 minutes
Cook Time: 30 minutes
Serves: 4 as a main, 8 as a side

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, or 1/2 tsp truffle sauce (optional but amazing)
  • 1/4 tsp of black pepper
  • 1 tbsp of chopped fresh chives
  • 8-12 large shrimp or prawns and 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 or sauce if using.
  6. Remove shrim and lobster from shells. 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.



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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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