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
large russet baking potatoes
cream cheese, softened to room temperature
white truffle oil
chopped fresh chives
large shrimp, peeled and de-veined
whole lobster tails
shredded Gruyere cheese
In This Recipe
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.