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Author Notes: Tender, buttery lobster and shrimp are folded into fluffy, cheesy whipped potatoes and then baked to a luscious golden brown, making this an elegant side dish or entree you will come to again and again. —Lyndsay Wells
- 4 large russet baking potatoes
- 125 grams cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon white truffle oil
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives
- 12 large shrimp, peeled and de-veined
- 2 whole lobster tails
- 1 tablespoon butter
- 1/4 teaspoon sea salt
- 1 cup shredded Gruyere cheese
- Preheat oven to 425.
- Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
- Trim off potato ends, halve, and let rest until cool enough to handle. Gently remove the baked potato from the skins and mash well. Reserve the potato skin for stuffing later.
- Add the softened cream cheese, and mayonnaise and whip using an electric mixer. Add the milk and continue to whip until potatoes are smooth without lumps. Blend in the white truffle oil.
- Remove shrimp and lobster from shells. Chop meat into bite size pieces and saute over medium high heat in butter for 1-2 minutes until cooked through. Add the salt. Add the seafood to the potatoes along with a half cup of the cheese and the chives. Stir well.
- Spray a baking sheet with cooking spray. Spoon the potato mixture back into the potato skins and place on the prepared baking sheet. Top the potatoes evenly with the remaining Gruyere cheese and bake in a 350 oven for 30 minutes or until the cheese topping is golden.