I adore potatoes cooked just about any way. And let's be honest, everything is better with truffles. The truffle oil in this recipe is an inexpensive alternative for getting huge flavor on a small budget. These are great because they are easy to make in advance and then serve for a dinner party or holiday. You can also multiply the recipe to serve a huge crowd! Sometimes I substitute mini potatoes and serve them as a hearty little nibble for a cocktail party. Enjoy! —KateSmith
10 side dish portions
Medium Red Potatoes
Marscapone Cheese at room temperature
truffle infused oil
chopped chives (plus more to garnish)
Preheat Oven to 400 degrees
Prick potatoes with a fork and then coat them in olive oil. Place in a baking pan and
bake for 45 minutes, flipping at least once throughout the process to cook evenly
Once potatoes are cooked, remove and let cool about 10 minutes, or until you can comfortably touch them.
When the Potatoes are cool, cut in half and gently scoop out the filling of 5 of the 6, and add to the bowl of a stand mixer fitted with the whisk attachment. Peel the 6th
and add the peel free potato to the bowl. Add the Marscapone, Milk, Mustard and Truffle oil and mix until fluffy (apx 3 min). Add Parmesan and chives and scrape down sides of the bowl, whisk for an additional minute 30sec-1min until combined.
Meanwhile, place the potato skins on a
baking sheet. Fill the skins with the truffle marscapone filling and bake for another 10 minutes. Turn the broiler on, and continue to cook for another few minutes until the top is browned. Remove from oven, garnish with additional chopped chives and serve 1 half per person.