Tuesday, March 8, 2011

Truffled twice-baked potatoes

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Someone in my Facebook universe was talking about twice-baked potatoes the weekend of the Oscars, and it got me in the mood, so I made a batch for the family to eat while we watched the stars walk down the red carpet. There are all kinds of directions you can take twice-baked potatoes, but that day was all about glamour. I pulled out my truffle condiments and went to work.

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.



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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.
Ingredients
12 small potatoes3 Tbsp butter2 Tbsp heavy cream1 tsp truffle oil1/2 tsp truffle salt1 Tbsp chopped parsley
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 24 pieces

16 comments:

Rhonda said...

Truffle any thing is my favorite. I'll have to try with my next bakers I do.

Lynne @ CookandBeMerry said...

Those look absolutely delicious! I think you should bring some to the next FBLA meeting. You really are the Truffle Queen.

Chris said...

You have me hooked on truffle oil! Ever since I tasted your egg salad recipe, I can't get enough!

Erika said...

@Rhonda - you'll love these....

@Lynne - I'll think about it. :)

@Chris - that's me, the Truffle Pusher.

saltyseattle said...

nice work, you truffle tramp, you. maybe you'll make them for me when i'm in LA at the end of the month?:)

Erika said...

@Salty my darling, I will make you whatever you want when you come to LA. Am I going to get to see you? Hope so! Email me your dates....

Sippity Sup said...

Fabulous. I make a similar tiny little boat too. I add cheese and prosciutto, 'cuz I'm a bad boy! GREG

Marly said...

This would be an easy recipe to veganize by substituting the heavy cream with vegan sour cream or creamer. It would be a nice twist on a family favorite, baked potatoes. Actually, we like all things potatoes here! Thanks for another great recipe!

Erika said...

@Sippity - you are a bad boy indeed. :) I consider twice-baked potatoes a blank canvas, sort of like crostini. We all put on what reflects our personalities....

@Marly - you're absolutely right. In fact, you could use just truffle oil, and it would still be delicious!

Cookin' Canuck said...

Now that's the way to do twice-baked potatoes. What a wonderful indulgence.

Megan said...

Oh yea, another idea for my truffle oil! Thank you Erika. :)

Lana @ Never Enough Thyme said...

Delicious! Great take on a twice-baked potato.

Nancy said...

Well, that settles it - I definitely should have been at your house for the Oscars!!

Simple and elegant - you are right, what could be better???

Monet said...

Oh my. I would have been all over these. There is no doubt about that! I love twice baked potatoes, and I'm sure the truffle oil was AMAZING. Thanks for sharing, sweet girl! I hope you are having a splendid Saturday night. Take time to relax and rejuvenate tomorrow. Hugs from Austin!

Diane {Created by Diane} said...

They sound delicious, look so yummy. I just wish I could bite right into it :)

Lana said...

Shhhh, I have never tasted truffles, truffle oil, or truffle salt, but I know that I am missing out on something truly spectacular!
I love baked potatoes and you are so right, they are like a blank canvas. I just don't know that my family would let me live if I did not include some kind of animal protein, particularly of a porcine nature:)
Can you become jaded after too much truffle stuff?

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