Windows On The Water(Lobster-Stuffed Potato)
Luxurious lobster-stuffed potatoes with creamy cheese, onion, and scallion, baked to perfection. Elegant and flavorful, ideal for special occasions or a gourmet treat.
Ingredients
Instructions
- Lightly coat potato skins with a small amount of olive oil and bake at 375°F for an hour.
- Let cool, then cut in half and scoop out pulp into a mixing bowl.
- Melt the butter in a sauté pan and add the onion with a dash of salt and pepper.
- Sauté until onion is translucent.
- Stir in lobster and white wine and bring to a boil, stirring frequently, until the liquid is boiled away.
- Add sour cream and heavy cream and remove from heat.
- Combine the pulp, lobster mixture, grated Jarlsberg cheese, and diced scallion and mix well.
- Stuff the potato skins with equal parts of the filling and bake at 400°F until hot.
Tips & Substitutions
For a different flavor, try using a combination of crabmeat or shrimp instead of lobster meat. If you want a bit more heat, add a pinch of cayenne pepper to the lobster mixture. Make sure to scoop out the potato pulp gently to avoid tearing the skins. If you're short on time, consider using pre-cooked lobster meat to speed up the process.
Serving Suggestions
These lobster-stuffed potatoes make a luxurious main dish. Serve them alongside a fresh green salad or pairs beautifully with Baked Salmon Fillets for a seafood feast. A light white wine would complement the flavors nicely, enhancing the overall dining experience. For an extra touch, garnish with additional scallions or a sprinkle of paprika.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed potatoes on a baking sheet and warm them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. Avoid using a microwave as it may make the potatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Windows On The Water(Lobster-Stuffed Potato) contains roughly 429 calories, with 5g protein, 24g carbohydrates, and 34g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed potatoes ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just stuff the potato skins before baking when you're ready to serve. This makes for an easy dinner option, especially if you're entertaining guests.
What type of potatoes are best for this recipe?
Large round white potatoes are ideal as they have a good amount of flesh and a sturdy skin to hold the filling. However, you could also use russet potatoes if you prefer a fluffier texture inside. Just ensure they are large enough to stuff.
Can I freeze the stuffed potatoes?
While you can freeze the filling, it’s best not to freeze the stuffed potatoes once baked, as the texture may suffer. If you want to prepare them for later, freeze the filling separately and stuff the potatoes before baking when you're ready to enjoy them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).