Twice Baked Truffled Idaho® Potatoes


  • 4 medium sized Idaho® Potatoes
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup heavy cream, warmed
  • 3 tablespoon white truffle oil
  • sea salt and freshly ground white pepper


  1. Preheat oven to 350° F.
  2. Scrub the potatoes clean. Pierce each potato with a fork and roll in salt. Bake for one hour.
  3. Remove from the oven and let cool slightly. When cool enough to handle, carefully remove the cooked filling from each potato. Keep the potato shells intact and set aside.
  4. Reduce the oven temperature to 325F. 
  5. Pass the potatoes through a ricer or mash by hand into a warm bowl and fold in the truffle oil, butter and cream.
  6. Season to taste with salt and pepper.
  7. Divide the puree equally amongst the potato shells. Place back in the oven for 5 minutes.
  8. Remove from the oven and serve immediately.


Yield: Serves 4

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Photo Credit:
Fiona Green
(Recipe Photo Contest Winner)

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