TRUFFLED BAKED POTATO
What to do when you're working late at night, hungry, and finished off all the cookies in the house hours ago?
I had some baking potatoes and black truffle butter in the fridge last night, so a steaming hot baked truffled potato did its magic. I'd recommend using the oven for this, but nuked potatoes will do in a pinch.
Serves 2
2 Idaho potatoes, washed
2 tablespoons heavy cream
4 tablespoons Aux Delices des Bois Black Truffle Butter
1/4 teaspoon each sea salt and freshly ground pepper
1. Preheat the oven to 400 F.
2. Prick the potatoes with a fork in a few places. Bake until a fork slips in and out easily, about 35-45 minutes.
3. Slice the potatoes in half lengthwise. Scoop out the flesh, leaving about 1/8-inch of potato attached to the skin. Use a fork to mix the flesh well with the remaining ingredients. Stuff potato back into its skin.
4. Return the 4 potato halves to the oven. Bake until warm throughout, about 7 minutes. Serve hot with Pepper-Blasted Filet Mignons with Ramps and Morels (The Mushroom Lovers Mushroom Cookbook and Primer, Workman 2000).
No comments:
Post a Comment