I baked some little red fingerlings from Weiser Family Farms, then used a tiny spoon to hollow out the skins. I mashed the potato flesh with a fork and stirred in butter, cream, white truffle oil and truffle salt. Back into the skins went the truffled potato mixture, then another half hour in a hot oven. Some chopped parsley and the little twice-baked potatoes were ready for their close-up.
The kids were underwhelmed. Is it possible that I've jaded them with all this truffle stuff? Now that would be a tragedy. Michael and I ate them happily, though I blame those little taters for my snug waistbands ever since.
I'm already thinking about the menu for my annual Trufflepalooza this summer. Pretty sure some variation of these potatoes will show up.
Truffled twice-baked potatoes
Miniature twice-baked potatoes with truffle oil and truffle salt - an elegant bite-sized cocktail snack or appetizer for your next party.
Ingredients12 small potatoes3 Tbsp butter2 Tbsp heavy cream1 tsp truffle oil1/2 tsp truffle salt1 Tbsp chopped parsley
Preheat the oven to 350 degrees. Wash the potatoes well and place them on a baking sheet. Bake the potatoes about 45 minutes or until very tender. Remove from the oven and let cool about 15 minutes. Leave the oven on.Slice off about 1/2 inch of the tops of the potatoes. With a small spoon, scoop out most of the potato flesh, taking care to leave the skin intact. Put the potato flesh into a small mixing bowl. With your fingers, peel the skin off the tops you've already sliced off and add the flesh to the bowl. I ate the skin, bu you can toss it if you don't like it.Mash the potato flesh with a fork until it's pretty smooth. Add the butter, cream, truffle oil and truffle salt and mix well. Spoon the potato mixture back into the potato skins, heaping it above the top.Bake the filled potatoes for another 30-45 minutes, until the filling is browned and crusty. Remove from the oven, sprinkle with the parsley, and serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 24 pieces