|Menu Part||Side Dish|
If you're serving a special dinner in honor of the Oscars, these potatoes will take it up a notch or two from the usual baked spuds. Chef Psaltis of RPM Steak whips the cooked flesh with butter, two cheeses, cream and truffle paste, then stuffs the luxe mixture back into the potato shells. A drizzle of truffle oil and sprinkling of chives completes the recipe.
10 large baking potatoes
¼ lb. unsalted butter, at room temperature, plush more for brushing
1 cup coarsely grated fontina cheese
½ cup grated Parmesan cheese
1 cup heavy cream
¼ cup chopped fresh chives
3 tbsp. truffle paste
Salt and pepper, to taste
Shaved fresh black truffles (optional)
Truffle oil for drizzling
1. Preheat oven to 400 F. Bake potatoes for 60 minutes or until tender. Remove from oven; let cool slightly.
2. Slice off the top of each potato lengthwise; scoop out and reserve the flesh.
3. Brush the inside of each potato shell with butter; place back in the oven to crisp up, about 10 minutes.
4. Add the potato flesh to the bowl of a stand mixer fitted with the paddle attachment. Add butter and mix to combine. Mix in the grated cheeses, then the cream. Mix in the chives and truffle paste; season to taste with salt and pepper.
5. Divide the potato mixture among potato shells; top with more fontina cheese. Bake for 10 to 15 minutes longer, until heated through and cheese has melted.
6. 6. Finish each potato with freshly shaved truffle (if using); drizzle with truffle oil and sprinkle with chopped chives. Serve immediately.
Photo courtesy of Idaho Potato Commission