Twice Baked Truffled Potatoes with Smoked Bacon
Truffle potatoes showcase the earthiness and spice notes that come from our Monte Rosso Vineyard.
SERVINGS: 4 as a side dish
INGREDIENTS:
• 4 ea Large Yukon Gold potatoes
• 2 Tbsp Cold butter, diced
• 1 Tbsp Truffle oil
• 2 Tbsp Milk
• 4ea Strips bacon, diced and rendered crisp
• 1Tbsp Chopped black truffle
• 3 Tbsp Parmesan cheese
• TT Salt and freshly ground white pepper
DIRECTIONS:
Step One: Take two of the potatoes and peel, dice and cook as for potato purée. Start them in a pot of cold water and cook until tender. Then drain and allow to dry in a warm oven before pressing through a drum sieve or ricer.
Step Two: Slice the remaining two potatoes in half and scoop out the insides creating 4 potato shells. A large melon baller works best. Leave the potato about 1/4 inch thick.
Step Three: Blanch the potato skins in a 275° fryer. Then turn the temperature of the fryer up to 350°.
Step Four: Mix the cold butter into the potato and then add the truffle oil, milk, bacon and chopped truffle. Season with salt and pepper and keep warm.
Step Five: Fry the potato skins until crisp and fill each with the puree. Then sprinkle parmesan cheese on top and broil until golden brown.