4 lg Baking potatoes
Salt & pepper to taste
1/2 c  Onion, yellow, chopped
1/2 c  Mushrooms, fresh, chopped
2 c  Lobster, cooked (or crab)
1 c  Vermouth, dry
1/2 c  CrŠme FraŒche
1/2 c  Jarlsberg cheese, grated
Plus addl for topping
2 tb Heavy cream

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