These are a decadent, updated version of classic potato skins. Here, the potatoes are stuffed with creamy, mashed potatoes laced with truffle butter making for a sophisticated snack. Truffle butter can be found at many gourmet food markets across the country. Leftovers can be mashed and turned into delicious hash browns the next day.
5 fingerling potatoes
2 teaspoons truffle butter
3-4 tablespoons heavy cream
2 teaspoons finely grated Parmigiano-Reggiano, plus extra for garnish
Salt, to taste
Freshly ground black pepper
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and place potatoes on foil. If potatoes don’t lay flat without rolling over, cut a thin piece off bottom of each potato. Using a fork, poke a few holes into each potato. Bake until potatoes are softened, about 30 minutes. Remove from oven and allow to cool for 5-10 minutes.
2. Turn oven to broiler.
3. When potatoes are cool enough to handle, cut a thin layer lengthwise across top of each potato (discard top skins). Carefully spoon out inside of potatoes and transfer to a medium bowl, taking care not to pierce through bottom potato skin. Add butter, 3 tablespoons cream and Parmigiano-Reggiano to bowl and season with salt and pepper. Mash until potatoes are smooth and creamy (add more cream if necessary). Carefully spoon mixture back into shells of each potato. Sprinkle with additional Parmigiano-Reggiano over tops of potatoes and season with salt and pepper. Return potatoes to oven and broil just until tops of potatoes are lightly browned and cheese begins to bubble. Serve warm.
Serves 1-2.Pin It