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Twice Baked Lobster Stuffed Potatoes are baked potato skins filled with creamy mashed potatoes and fresh chunks of lobster, then baked once again in the oven for the ultimate elevated loaded potato recipe! Serve this recipe for the perfect at-home date night, during the holidays, or whenever you’re in the mood to indulge.
Interested in more delicious lobster recipes? Not to worry, I’ve got your back with these Cajun Garlic Butter Lobster Tails, and these White Wine Garlic Butter Lobster Tails. But, make sure you check out this decadent Ultimate Lobster Mac and Cheese too!
Table of Contents
- Twice Baked Lobster Stuffed Potatoes
- Here’s Why You’ll Love this Twice Baked Lobster Stuffed Potatoes Recipe
- What are Twice Baked Potatoes?
- The Best Potatoes for Twice Baked Lobster Stuffed Potatoes
- Ingredients and Ingredient Notes
- How to Make Twice Baked Lobster Stuffed Potatoes
- Recipe Substitutions and Tips
- Serving Suggestions and Tips
- Recipe Notes and Tips for Success
- Can I Make this Ahead of Time?
- Storage Instructions
- Reheating Instructions
- Frequently Asked Questions (FAQs)
- See My Story Below for Step-by-Step Instructions!
- Interested in More Seafood Recipes? Check These Out!
- Twice Baked Lobster Stuffed Potatoes Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Twice Baked Lobster Stuffed Potatoes
Twice baked lobster potatoes are one of my favourite ways to enjoy potatoes. I don’t make it often but it’s always highly requested because nothing elevates your standard baked potato like seafood. Crispy potato skin nestles fluffy, creamy, cheesy mashed potatoes dotted with chunks of juicy, buttery lobster.
Here’s Why You’ll Love this Twice Baked Lobster Stuffed Potatoes Recipe
- Perfect for Special Occasions – make any meal special when you serve twice baked lobster stuffed potatoes. But this is especially great for a romantic night in with that special someone so it’s best served on Valentine’s Day or an anniversary.
- Incredibly Delicious – this is the definition of a comfort meal. It’s loaded with cheese, carbs, and seafood!
- Surprisingly Easy to Prepare – all you need are a handful of ingredients, an oven, and a little patience.
What are Twice Baked Potatoes?
Twice baked potatoes are baked potatoes that are cooked twice. The potatoes are lightly seasoned and baked until tender. Then the flesh of the potato is carved out and made into a creamy mash. The filling is added back to the hollowed out potatoes, sprinkled with cheese and baked for a second time until it is a beautiful golden brown and bubbly with gooey cheese.
The Best Potatoes for Twice Baked Lobster Stuffed Potatoes
Use a high-starch potato like russet potatoes to make twice baked lobster stuffed potatoes. This will result in the creamiest mashed potato filling. You can use other potato varieties but the texture will not be the same.
Russet potatoes are also sturdier than Yukon gold potatoes and red potatoes so the skin will hold up better.
Ingredients and Ingredient Notes
Potatoes
- Russet Potatoes – this starchy potato is perfect for both baked and mashed potatoes. Be sure to scrub them and dry them well before baking.
- Olive Oil – to help the potato crisp up in the oven.
- Flakey Sea Salt – to taste.
Lobster Mashed Potato Filling
- Cooked Lobster Meat – diced.
- Butter – softened, divided.
- Sour Cream – use this or plain Greek yogurt to make the mash creamy and easy to spread.
- Cheese – use an aged white cheddar, Monterey or gruyere (half cheddar/half gruyere is my fave), and Parmigiano-Reggiano cheese. Grate the cheese yourself instead of using pre-shredded cheese.
- Garlic Cloves – minced.
- Seasoning – I use a blend of seafood Seasoning, and salt and pepper to taste.
- Herbs – use finely chopped fresh chives and fresh parsley.
- Green Onions – this adds a pop of color. Use it thinly sliced.
How to Make Twice Baked Lobster Stuffed Potatoes
Bake Potatoes
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thoroughly scrub, then dry potatoes. Prick each one a few times with a fork, drizzle with olive oil and a generous sprinkle of salt. Place in preheated oven for 45 minutes to an hour to bake or until fork tender.
Scoop Out the Flesh of the Potatoes
When potatoes are cool enough to handle, working carefully (use tongs to hold base), cut off the “lid” or a 1/2″ of the top of the potato. Scoop out the flesh with a spoon and place in a waiting bowl, leaving 1/4” around the top edges, bottom and sides so the skin doesn’t tear. Discard the top and return potatoes shells (hollowed out potato skins) to the baking sheet.
Prepare Lobster Mashed Potatoes
To the bowl with potatoes, add 1/4 cup butter, sour cream, aged white cheddar (monterey or gruyere), parmigiano-reggiano, fresh lobster, garlic, seafood seasoning, fresh herbs, salt, pepper and mash until combined.
Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with additional cheese and bake for approximately 15 minutes or until cheese is melty. Remove from oven and garnish with buttered lobster and additional herbs as desired.
Recipe Substitutions and Tips
- Add Bacon – for extra savoury and salty flavour, add precooked, thick-cut bacon crumbles over fully cooked potatoes.
- Twice Baked Lobster and Shrimp Stuffed Potatoes – add some cooked shrimp to the mix to make this a true seafood delight!
Serving Suggestions and Tips
You can enjoy lobster stuffed potatoes as an appetizer or make it a complete meal with any combination of the following:
- Veggies – add some nutrients and serve with a side of steamed broccoli or this Garlic Butter Prosciutto Wrapped Asparagus recipe.
- Steak – this completes the delicious trifecta; potatoes, lobster, and steak! Try my Cajun Butter Steak Bites or Easy Garlic Butter Steak Bites.
- Wine: Serve with a glass of white wine. A bright Chardonnay would be perfect!
Recipe Notes and Tips for Success
- When baking the potatoes the first time, remember to pierce them before placing them in the oven. Otherwise, they may burst.
- If you’re cooking the lobster yourself, leave it slightly undercooked because it will continue to bake in the oven.
- Do not cover the potatoes with foil when baking. It will steam the potatoes and make them soggy.
Can I Make this Ahead of Time?
Because lobster has a shorter shelf life, I recommend eating twice baked lobster potatoes as soon as they are ready. However, you can prepare them a few hours in advance. Bake the potatoes, make the mash, then refrigerate the assembled potatoes until you are ready to bake them.
Storage Instructions
Store leftover lobster stuffed potatoes in an airtight container in the fridge for up to 4 days.
Reheating Instructions
To reheat, warm it up in the oven or air fryer at 375°F (190°C) for about 15 minutes.
Frequently Asked Questions (FAQs)
If the texture is sticky, super thick, or lumpy, the potatoes are probably overcooked. Prevent this during the first bake by only cooking until the potatoes are fork-tender.
If the potato skins aren’t holding the filling well, you either scooped out too much potato or didn’t use russet potatoes.
Because these contain dairy and lobster, I don’t recommend freezing them for later. Even without these ingredients, potatoes don’t tend to freeze well. When reheated, the texture would be gummy.
See My Story Below for Step-by-Step Instructions!
Interested in More Seafood Recipes? Check These Out!
- Honey Jerk Shrimp
- Pineapple Jerk Chicken and Shrimp Skewers
- Jamaican Curry Shrimp
- Brown Stew Fish
- Jamaican Escovitch Fish
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Twice Baked Lobster Stuffed Potatoes
Ingredients
Potatoes
- 4 large Russet Potatoes , scrubbed and dried well
- 2 tbsp Olive Oil
- 1 tsp Flaky Sea Salt
Filling
- 454 grams Cooked Lobster Meat
- 1/2 cup Butter, softened, divided
- 1/2 cup Sour Cream, or Plain Greek Yogurt
- 1 1/2 cup Aged White Cheddar, shredded, monterey or gruyere (half cheddar/half gruyere is my fave)
- 1/4 cup Parmigiano-Reggiano Cheese, grated
- 4 Cloves Garlic, minced
- 2 tsp Seafood Seasoning
- 1 tbsp Fresh Chives, finely chopped, plus more to garnish
- 1 tbsp Fresh Parsley, finely chopped, plus more to garnish
- 1 tbsp Green Onions, thinly sliced, plus more to garnish
- Salt & Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thoroughly scrub, then dry potatoes. Prick each one a few times with a fork, drizzle with olive oil and a generous sprinkle of salt. Place in preheated oven for 45 minutes to an hour to bake or until fork tender.
- When potatoes are cool enough to handle, working carefully (use tongs to hold base), cut off the "lid" or a 1/2" of the top of the potato. Scoop out the flesh with a spoon and place in a waiting bowl, leaving 1/4” around the top edges, bottom and sides so the skin doesn’t tear. Discard the top and return potatoes shells (hollowed out potato skins) to the baking sheet.
- To the bowl with potatoes, add 1/4 cup butter, sour cream, aged white cheddar (monterey or gruyere), parmigiano-reggiano, fresh lobster, garlic, seafood seasoning, fresh herbs, salt, pepper and mash until combined.
- Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with additional cheese and bake for approximately 15 minutes or until cheese is melty. Remove from oven and garnish with buttered lobster and additional herbs as desired.
Ran to the store when I saw this posted on IG. My family and I absolutely loved this recipe. It was easy to throw together but so rich in flavor. Can’t wait to make this again!
This was AMAZING. The only thing that would make it better is if someone else made it for me haha! Thanks so much