Twice Baked Potatoes with Lobster and Shrimp

Ingredients

• 4 large russet baking potatoes
• 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
• 1/4 cup(s) of mayonnaise
• 1/4 cup(s) of milk
• 1/2 tsp of white truffle oil, or 1/2 tsp truffle sauce (optional but amazing)
• 1/4 tsp of black pepper
• 1 tbsp of chopped fresh chives
• 8-12 large shrimp or prawns and 2 whole lobster tails
• 1 tbsp of butter
• 1/4 tsp of kosher or sea salt
• 1 cup(s) of shredded Gruyere cheese

Directions

1. Preheat oven to 425.
2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
3. Trim off potato ends, halve, and let rest until cook enough to handle.
4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
5. Blend in the truffle oil or sauce if using.
6. Remove shrim and lobster from shells. Chop meat into bite size pieces and saute over medium high heat in butter. Add 1/4 tsp salt. Add butter and prawn or lobster mixture to the potatoes. Stir well.
7. Add 1/2 cup of the Gruyere cheese and the chives.
8. Spray a baking sheet with cooking spray. 
9. Spoon the potato mixture back into the potato skins and place on the prepared baking sheet. Top the potatoes evenly with the remaining Gruyere cheese and bake in a 350 oven for 30 minutes or until the cheese topping is golden.