Lobster Stuffed Baked Potatoes

Ingredients

• 2 large russet potatoes
• 1 cup cooked lobster meat, chopped
• 2 tbsp butter
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 2 cloves garlic, minced
• salt and black pepper to taste
• 1 tbsp fresh chives, chopped

Instructions

1. 1

   Set the oven to 400°F. Pierce the potatoes with a fork, then bake until the skins are crisp and the centers feel tender and fluffy. A knife should slide easily into the center with no firm resistance.

2. 2

   Slice each potato open and gently scoop the flesh into a bowl, keeping the skins intact. Incorporate the butter, sour cream, garlic, salt, and black pepper until smooth and creamy. The filling should look thick, fluffy, and creamy, not dry or gluey.

3. 3

   Add the chopped lobster meat to the warm potato mixture. Fold gently so the seafood stays tender and evenly tucked through the filling. The lobster should be distributed throughout without being mashed into the potatoes.

4. 4

   Spoon the lobster potato filling back into the potato skins, mounding it slightly. Scatter cheddar and mozzarella over the tops for a rich, melting finish. The filling should sit generously above the potato skins, with cheese covering the top.

5. 5

   Return the stuffed potatoes to the oven and bake until the cheese is melted, bubbling, and lightly golden. Finish with fresh chives and serve warm while the filling is creamy and the cheese is still glossy. The lobster is already cooked, so the goal is to heat the filling through and melt the cheese, not cook the seafood for a long time.