Twice-Baked Lobster Mushroom-Herb Garlic Butter Potato
Northern Michigan Recipe: Ken and Ashleigh Harris of Michigan Mushroom Market whip up fall-inspired Twice-Baked Lobster Mushroom Herb Garlic Butter Potatoes
<ul> <li>4 russet potatoes (baking size) – as many as needed or desired</li> <li>Olive or canola oil</li> <li>3.35 ounce jar of Lobster Mushroom-Herb Garlic Butter (amount dependent on number and size of potatoes)</li> <li>½ cup milk or cream, according to preference</li> </ul>
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 1/2 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.