News from the other side (of midnight)

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).