Fish & Seafood/ Main Dishes & Entrées/ Valentines

Twice Baked Lobster Stuffed Potatoes

Twice Baked Lobster Stuffed Potatoes are stuffed with creamy mashed potatoes, cheese, sour cream, herbs, seafood seasoning and fresh 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 for seafood and indulgent potatoes! Recipe includes step by step recipe video, as well as ways to make this recipe ahead of time!

Twice Baked Lobster Stuffed Potatoes

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Twice Baked Lobster Stuffed Potatoes are stuffed with creamy mashed potatoes, cheese, sour cream, herbs, seafood seasoning and fresh 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 for seafood and indulgent potatoes! Recipe includes step by step recipe video, as well as ways to make this recipe ahead of time!

2 Twice Baked Lobster Stuffed Potatoes on tray

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Twice Baked Lobster Stuffed Potatoes

Twice Baked Lobster Stuffed Potatoes

Twice Baked Lobster Stuffed Potatoes are stuffed with creamy mashed potatoes, cheese, sour cream, herbs, seafood seasoning and fresh 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 for seafood and indulgent potatoes! Recipe includes step by step recipe video, as well as ways to make this recipe ahead of time!
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Fish & Seafood, Main Dishes & Entrees, Valentines
Cuisine American
Servings 4 servings

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.
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Twice Baked Lobster Stuffed Potatoes

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2 Comments

  • Reply
    Carita
    March 14, 2022 at 9:40 pm

    5 stars
    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!

  • Reply
    Lee
    March 26, 2022 at 11:24 am

    5 stars
    This was AMAZING. The only thing that would make it better is if someone else made it for me haha! Thanks so much

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