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1
Scrub and dry the potatoes.
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2
Cut a small deep slit in the top of each.
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3
Set the potatoes on the middle rack of a preheated 375F (190C).
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4
oven and bake about 1 hour, or until potatoes are tender when pricked with a fork.
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5
Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl.
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6
Do not scrape so deeply that you tear the potato skin.
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7
Salt and pepper the potato shells; reserve.
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8
Mash the potato pulp; reserve.
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9
Melt the butter in a small skillet and saute the chopped onion, covered, until tender and lightly colored, about 25 minutes.
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10
Add the mushrooms and saute for another 5 minutes.
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11
Stir in the lobster or crab.
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12
Season with salt and pepper, add the vermouth, then raise heat to a boil.
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13
Stir frequently over high heat until all liquid has boiled away.
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14
Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg.
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15
Taste, correct seasoning; add heavy cream if the mixture seems too dry.
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16
Stuff the mixture into the reserved potato skins; mound the filling slightly.
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17
Sprinkle additional grated cheese on top and place on baking sheet.
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18
Bake again at 400F (200C).
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19
until potatoes are hot and cheese is bubbling.
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20
Serve immediately
