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Twice Baked Lobster Bisque Stuffed Potatoes

Made With:

Total Time

105 min.

Serving & Size

1 Potatoe

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array
1. Preheat oven to 350°F.

2. Season the potatoes with salt and bake without using foil, until soft. Remove from oven and allow to cool until they are easy to handle.
Weight Measure
Array 24 slices 24  slices
3. Dice bacon and cook in sauté pan until crispy.

4. Carve out the insides of the potato making sure to leave the skins intact and some potato around the edges in order to hold the shape of the potato.

5. Put the scooped potato into a stainless-steel bowl.
Weight Measure
Array 3 cups 750  mL
Array 2 cups 500  mL
Array 2 cups 500  mL
Array 2 cups 500  mL
Array 2 tsp 10  mL
Array 2 tsp 10  mL
6. Add Campbell’s Verve Lobster bisque, sour cream, cream cheese and butter to the scooped potato. Add in the salt and the pepper.
Weight Measure
Array 4 cups 1  L
7. Add the bacon and about half a cup of cheese into the mix.
Weight Measure
Array 1 bunch 1  bunch
8. Add in green onion.
Weight Measure
Array
9. Fill the hollowed-out shells with the filling, and top with lobster meat and the remaining aged shredded cheddar.

10. Bake at 350°F for 15 minutes or until cheese is well melted.

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