Click here to read the article that accompanies this recipe, as it was first seen in October, 2012 Traverse, Northern Michigan's Magazine.
4 russet potatoes (baking size) – as many as needed or desired
Olive or canola oil
3.35 ounce jar of Lobster Mushroom-Herb Garlic Butter – amount dependent on number and size of potatoes
½ cup milk or cream – according to preference
Bake in oven at 350° for about an hour or until soft. Cool, then slice off the top third lengthwise. Use a spoon to scoop out the insides, forming a potato "canoe,” leaving about N inch of potato on the inside of skin. Place the scooped-out potato insides, milk or cream, and Lobster Mushroom Butter into a large bowl. Mash with a potato masher or beat with an electric beater until desired consistency. Spoon filling into the reserved potato skins. Place potatoes on a roasting pan and bake about 15 minutes until heated through.