Truffle is all the rage right now, and working for a store that sells artisan cooking oils and vinegars I find that people either love it or hate it. I am a lover of it, but oddly enough I didn’t know this until I did, in fact, start selling it. If you don’t like the flavor, skip it in this recipe, as I did for the first 20 plus years I made it for my family! Also, as with most of my recipes, feel free to add bacon bits, green onion, sun-dried tomatoes…you get the idea. I’m a “whats-in-the-fridge-today?” kind of gal.
Truffle White Cheddar Twice Baked Potatoes
4 large Russet potatoes1/2 cup butter, melted
1/4 cup milk, warmed
1 cup shredded white cheddar cheese
2Tablespoons Truffle extra virgin olive oil
salt and pepper, to taste
1/4 cup Parmesan Scrub the potatoes clean and then bake in a 425 oven for an hour until done. Let cool 10 mins, then slice in half lengthwise. Scoop out the insides of each half, leaving a small amount around the side to form a wall. Place potato in a mixing bowl and add the rest of ingredients, except the Parmesan. Mix until well blended and fairly smooth. Spoon the mixture back into the shells and sprinkle with the Parmesan cheese. You can drizzle with your choice of melted butter or extra Truffle oil at this point, then bake for another 10 minutes, or until golden brown. Serve hot.
Feeding7sisters 