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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.

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