lobster, bacon, scallions, aged cheddar for two or more

Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water, then poke several holes in each potato with a fork. Bake directly on the oven rack for about 45-60 minutes, or until tender when pierced with a fork.

Bake the Potatoes

Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.

Prepare the Filling

To the bowl with the scooped potato insides, add the chopped lobster meat, crumbled bacon, chopped scallions, grated aged cheddar cheese, unsalted butter, sour cream, salt, black pepper, and paprika. Mix until well combined and creamy.

Mix the Ingredients

Spoon the lobster and cheese mixture back into the potato skins, packing them generously.

Stuff the Potatoes

Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese is bubbling.

Second Bake

Remove from the oven, let cool slightly, and serve warm. Garnish with additional chopped scallions if desired.

island prime's twice baked potato

Recipe information

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