- 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 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.