TRUFFLE TWICE-BAKED POTATO RECIPE

Truffle Twice-Baked Potato Recipe image

Provided by es123

Number Of Ingredients 12

Extra Large Idaho Potatoes 4 ea
Olive Oil 2 Tbsp
Kosher Salt 1 Tbsp
Sour Cream 1/2 Cup
Heavy Cream 1/2 Cup
Chives, finely sliced 3 Tbsp
White Truffle Oil 1 Tbsp
Reggiano Parmesan, finely grated 3/4 Cup
Kosher Salt 1 tsp
Black Pepper, freshly ground 1 tsp
Butter, unsalted 1 stick (cubed 1/4")
Reggiano Parmesan, finely grated 1/4 Cup

Steps:

Scrub potatoes well in cold water to remove any excess dirt. Coat the potatoes with the olive oil and 1 Tbsp of the kosher salt. Bake potatoes in a 425°F oven for one hour, until a knife passes easily into the center of the potato. Allow potatoes to cool to room temperature. Create an oval incision just through skin on top of potato and gently remove the skin. Draw a pattern of 1/2" squares through the flesh of the potato and carefully scoop out flesh, being careful not to break the skin of the potato. Place chunks of potato in stainless mixing bowl and add the sour cream, heavy cream, chives, truffle oil and 3/4 cup Parmesan cheese. Mix very gently until just combined to avoid making the potato mixture pasty. Season with salt and black pepper to taste. Carefully place the mixture back in the shell, being careful not to pack too tightly. (The texture should be loose and resemble a dry potato salad.) Sprinkle top of potatoes with 1/4 cup Parmesan cheese and dot each potato evenly with cubes of the butter. These steps may be completed up to 12 hours in advance. Store the potatoes in the refrigerator until ready to use. When Ready to Serve Bake the potatoes at 400°F for 15 minutes, until hot in the center and golden brown on top.