Truffled Twice-Baked Potatoes
Consider the humble potato. Cheap, dependable and nourishing - potatoes are a comforting and familiar staple.
But the potato can also be your ticket to foodie paradise in this upscale version of the classic Twice-Baked Potato. Organic truffle oil elevates this savory dish to the heights of flavor. No lowly tuber, this!
Preheat the oven to 400°F.
Scrub the potatoes clean under running water. Pierce each potato with a fork and rub all over with a little olive oil.
Place directly on the middle or top rack of the oven. Bake for one hour, or until the potatoes are cooked through (they should give a little when pressed). Remove from the oven and let cool slightly.
Slice the top third lengthwise off the potato. Use a spoon to carefully scoop out the insides, leaving about 1/4 inch of potato on the skin.
Place the scooped out potato, sour cream, milk, cream, truffle oil and butter into a large bowl. Season to taste with salt and pepper. Mash with a potato masher. For a creamier texture, beat briefly with a whisk or electric mixer for a minute or two. Do not overbeat!
Spoon the filling into the potato shells. For an extra special presentation, use a pastry bag with a star tip to pipe the filling back into the potato shells.
Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through and tops are lightly browned.