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Lobster-Stuffed Potatoes
Makes 4 Servings
*4 large russet baking potatoes
*4 tablespoons butter
*1 cup sour cream (use reduced fat sour cream if desired)
*12 ounces cooked lobster meat, patted dry with paper towels and chopped
*4 tablespoons fresh chives, chopped
1Scrub the skins of the potatoes clean and pat dry. Prick the tops several times with a fork. Microwave on high until cooked through and you can pierce them easily, about 12 minutes.
2When potatoes have cooled enough to handle, cut an oval slice of skin lengthwise off the top of each potato and discard. Scoop out the flesh into a medium saucepan making sure not to cut through the sides or bottom of the potato shell.
3Add butter, sour cream, lobster and chives to the potato in the saucepan. Season to taste with salt and freshly ground black pepper. Mash together to combine and cook until heated through and butter has melted.
4Gently stuff the mixture back into the potato shells. Re-season with salt and pepper if desired.
  • This recipe is part of an Entertaining Ideas article titled 'Take 5' featuring recipes using 5 ingredients. Click here to review other 'Take 5' recipes.