“Food on the Hill” by Sue York
This week’s recipe:
Lobster Stuffed Potatoes
- 4 large baking potatoes
- olive oil
- 1 cup onion, chopped
- 1 shallot, diced
- 2 tablespoons butter
- 1 pound fresh lobster meat (or imitation)
- (you can also use turkey, shrimp, crab or chicken)
- 1/2 cup dry wine
- 1/4 cup sour cream
- 4 oz cream cheese, softened
- 2 cup Jarlsberg cheese, grated
- 1/2 stick butter
- salt & pepper
Photo by Sue York/ladailypost.comLightly coat potatoes in olive oil and bake at 350 degrees for about 1 hour. Cool potatoes until they can be handled. Cut potatoes in half and scoop out pulp carefully.
Photo by Sue York/ladailypost.comIf you don’t like lumps of potatoes, they can be put thru a ricer to get an even consistence. Set aside.
Photo by Sue York/ladailypost.comSauté onions and shallot in butter with salt and pepper. Stir in wine. If meat is raw chicken or turkey, put it in with wine. Cook until liquid is reduced to half. If meat is lobster, shrimp, or some other cooked meat add here. Cook until meat has been cooked.
Photo by Sue York/ladailypost.comRemove from heat and add cream cheese and sour cream. Add all other ingredients including potato pulp.
Photo by Sue York/ladailypost.comRe-Stuff potato skins with the mixture. Bake at 400 degrees until hot, about 40 minutes.
Lobster Stuffed Potatoes
Photo by Sue York/ladailypost.com