Lobster Stuffed Baked Potatoes

A baked potato is a good vehicle for lobster because it doesn't compete. Mash the center, fold the meat in, put it back in the skin.

Ingredients

• 1 lb cooked picked lobster meat
• 4 large baked potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp chopped chives, plus more for garnish
• Salt and pepper to taste

Preparation

1. Scoop the potatoes. Cut the tops off and scoop the centers into a large bowl, leaving the skins intact.
2. Mash. Add sour cream, butter, cheddar, chives, salt and pepper. Mash until smooth.
3. Fold in the lobster. Gently, so the pieces stay whole.
4. Refill. Spoon the mixture back into the skins.
5. Top. Sprinkle with extra cheese and chives.
6. Bake. 375°F for 15 minutes, until heated through and the cheese is melted.

Serving

Serves 4. Substantial enough to be dinner on its own.

Pro tips

• Bake the potatoes dry — no foil. You want the skin sturdy enough to hold up as a bowl.
• Let the potatoes cool for ten minutes before scooping or you'll tear the skins.
• Don't over-mash. A little texture is better than wallpaper paste.
• These reheat well, which most lobster dishes don't. Good for making ahead.