Lobster & Bacon Potato Skins

Serves 4   Active Time 15 min.   Total Time 35 min.



8 large baking potatoes
1/2 cup butter, melted
1 teaspoon paprika
1/2 cup green onions, finely chopped
1/2 cup crumbled cooked bacon
3/4 cup chopped cooked lobster
2 tablespoons minced fresh thyme
4 ounces sharp cheddar cheese, grated
1 cup guacamole or sour cream




  1. Preheat oven 450oF.

  2. Scrub potatoes, and prick several times with the tines of a fork.

  3. Microwave potatoes on high for about 7 to 10 minutes, or until you can easily insert a fork to the center. Cool slightly.

  4. Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4 potato in shell. Cut into quarters (4 pieces per ½ potato).

  5. Brush skin sides with butter and place on a baking sheet, skin side down. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, lobster, thyme, and cheddar cheese.

  6. Bake for 10 to 15 minutes or until cheese is melted and skins are crisp. Serve with guacamole or sour cream.

© 2016 Jon Ashton