Twice Baked Truffled Potatoes

The most decadent side dish for your Thanksgiving dinner.




8 Extra Large Idaho or Gold Yukon Potatoes 4 Tbls Olive Oil Kosher Salt 1 cup Sour Cream 1 cup Heavy Cream 6 Tbls finely chopped chives 12 Tbls White Truffle Oil 1½ cups freshly grated Parmesan Cheese Kosher Salt Fresh ground Black Pepper 1 stick unsalted butter

Nutritional information

No nutrition information available


The potatoes can be prepared up to 12 hours in advance. Keep in fridge until final baking. Preheat oven to 425. Scrub potatoes well, and coat with olive oil. Sprinkle with salt and bake for about one hour till they can be cut easily. Cool until easy to handle. Using a paring or grapefruit knife, carefully remove skin on top in an oval shape. Carefully scoop out potato, leaving about ¼ inch of potato inside- be careful not to break the skin. Place scooped out potato in bowl of Cuisinart food processor. Add heavy cream, sour cream, chives, 8 Tbls truffle oil & 1¼ parmesan and process on/off until combined. Do not over process till completely smooth. Season with salt & pepper. Scoop mixture evenly into skins, sprinkle top with remaining ¼ cup cheese, and top each with tablespoon of butter. If preparing ahead, cover and place in refrigerator. Final Baking Bake at 350 for 20 minutes until hot and golden brown on top. Top each with ½ Tbls Truffle Oil Serve immediately.