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Lobster & Crab Butter Bomb Twice Baked Potatoes

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Indulge in the luxurious flavors of Lobster & Crab Butter Bomb Twice Baked Potatoes, where creamy potato goodness meets succulent seafood. This decadent dish is perfect for any special occasion or when you simply want to treat yourself.

Ingredients

Scale
  • 4 medium to large Russet Potatoes
  • 1 cup Cooked Lobster Meat, roughly chopped
  • 1 cup Lump Crab Meat
  • 8 tablespoons Unsalted Butter, divided
  • 4 ounces Cream Cheese
  • 1/2 cup Sour Cream
  • 1/4 cup Milk or Heavy Cream
  • 1 cup shredded Cheese (sharp cheddar, Gruyere, or Monterey Jack)
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Fresh Chives or Green Onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub your Russet potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape. Lightly rub them with olive oil and sprinkle with a little salt.
  2. Place the prepared potatoes directly on the oven rack and bake for 60-75 minutes, or until they are very tender when squeezed and easily pierced with a fork. Once done, remove them from the oven and let them cool for about 10-15 minutes.
  3. Carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the hot, fluffy potato flesh into a large mixing bowl, leaving about a ¼-inch border of potato attached to the skin.
  4. To the scooped potato flesh, add half of your unsalted butter (about 4 tablespoons, melted or very soft), the cream cheese, sour cream, milk or heavy cream, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mash everything together until mostly smooth and creamy.
  5. Gently fold in the chopped cooked lobster meat, lump crab meat, and about half of your shredded cheese.
  6. Spoon the lobster and crab filling back into each hollowed-out potato skin, piling it high.
  7. Arrange the stuffed potato halves on a baking sheet. Sprinkle the remaining shredded cheese over the top of each potato and dot each potato with a small pat of the remaining unsalted butter.
  8. Return the potatoes to the 400°F (200°C) oven for another 15-20 minutes, or until the cheese is melted and bubbly. Optionally, place them under the broiler for 1-2 minutes for an extra golden-brown crust.
  9. Remove from the oven, garnish generously with fresh chopped chives or green onions, and serve immediately.

Nutrition

Keywords: For best results, choose medium to large Russet potatoes for fluffiness. Avoid overmixing the filling to keep the seafood intact, and feel free to experiment with different melting cheeses. These potatoes can be made ahead and stored in the refrigerator or frozen for later use.

Find it online: https://crumella.com/lobster-crab-butter-bomb-twice-baked-potatoes-recipe/