Lobster Stuffed Baked Potato With Spinach
From elgourmand2 8 years ago
- 1 Hr. + 30 Min. to make
- Serves 4
I’ve tried this recipe three times now: Once with chicken, once with lobster and once with Kielbasa. I varied the spice a bit from one go to another but only a tad. The chicken was a bit blah but the Kielbasa worked well and shrimp would be nice. Read more The lobster is my personal favorite so lobster gets to star. See less
Ingredients
- • 4 large russet baking potatoes, about 3/4 pound each, scrubbed and dried. shopping list
- • 1 cup lobster cut into small bite sized bits. shopping list
- • 2 strips of smoked bacon, cut into small bits. shopping list
- • 3 Tbs. butter. shopping list
- • 1 Tbs. olive oil for brushing the spuds. shopping list
- • 1/3 cup sour cream. shopping list
- • 2 Tbs. parmesan cheese, grated for topping. shopping list
- • 1 scallion, finely chopped. shopping list
- • ½ tsp. minced garlic. Optional. shopping list
- • Spices that please you. For the lobster I used a pinch to a healthy pinch each of oregano, basil, parsley and chopped rosemary. Mix and match to suit yourself. shopping list
- • ½ cup thinly sliced fresh mushrooms. shopping list
- • 1 cup very thick roux. If you don’t know how to make this there are lots of recipes here at GR. shopping list
- • 1 small bunch fresh spinach, rinsed and cut crosswise into very fine strips.. shopping list
- • Salt and FG black pepper. shopping list
How to make it
- 1. Preheat the oven to 400⁰ F. (200⁰ C).
- 2. Scrub the potatoes well. Dry and brush with olive oil.
- 3. Place the potatoes directly on the rack (rock salt) in the center of the oven and bake for 30 minutes.
- 4. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 more minutes.
- 5. While the potatoes are baking, heat a medium size skillet and began to sauté he bacon. When the bacon has released some oil, add the lobster bits and sauté until the bacon and lobster are just cooked. Set aside. They’ll cook a bit more in the potatoes.
- 6. Make the roux, adding spices of choice. When it has thickened, add the thinly sliced mushrooms and spinach and cook another 2-3 minutes. Cover and set aside.
- 7. Remove potatoes from the oven, and turn the heat down to 350⁰ F. (175⁰ C.).
- 8. Hold the potato with an oven-mitt or towel, trim off the top third of the potatoes to make a canoe-like shape. Reserve the tops.
- 9. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.
- 10. Remove about 1-1¼ cup of potato from the bowel and set aside for another use.
- 11. Mash the potato in the bowel lightly with fork along with 2-3 Tbs. of the butter, the spices you’ve chosen and sour cream. Stir in the scallion, and the lobster mixture and season with salt and pepper, to taste.
- 12. Season the skins with salt and pepper. Refill the shells with the potato/lobster mixture, mounding it slightly. Set the potatoes and lids on a baking sheet (the sauce will drip); spoon the spinach sauce evenly over each potato, sprinkle the cheese on top and bake until heated through, about 20 minutes.
- 13. Serve immediately.
- 14. When you remove the potatoes from baking sheet use a spatula and scoop up any spinach sauce that has run off the potato.
- COOK’S TIP: At step #12 I place the potatoes on medium size, oven proof plates for the final 20 minute bake. All the spinach sauce is there for the taking.
People Who Like This Dish 3
- clbacon Birmingham, AL
- NadineM Mississauga, Canada
- MikeyfromAR Colorado High Desert, US Of A
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments