TRUFFLE TWICE BAKED POTATO
The Capital Grille Restaurant Recipe
4 extra large Idaho potatoes
2 tablespoons olive oil
1 tablespoon kosher salt
1/2 cup sour cream
1/2 cup heavy cream
3 tablespoons chives, finely chopped
1 tablespoon white truffle oil
3/4 cup Parmigiano-Reggiano cheese, grated
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
1 stick butter, unsalted, cubed into 1/4 inch squares
1/4 cup Parmigiano-Reggiano cheese, finely grated
Scrub the potatoes well in cold water to remove any excess dirt and poke a few small holes in them. Coat the potatoes with the olive oil and 1 tablespoon of the kosher salt. Bake the potatoes, on a baking sheet, in a 425 degree oven for 1 hour, until a knife passes easily into the center of the potato. Allow the potatoes to cool to room temperature.
Create an oval incision just through the skin on top of potato and gently remove the skin. Draw a pattern of 1/2 inch squares through the flesh of the potato and carefully scoop out flesh, being careful not to break the skin. Place chunks of potato in stainless mixing bowl and add the sour cream, heavy cream, chives, truffle oil and 3/4 cup Parmesan cheese.
Mix very gently until just combined to avoid making the potato mixture pasty. Season with salt and black pepper to taste. Carefully place the mixture back in the shell, being careful not to pack too tightly. (The texture should be loose and resemble a dry potato salad.) Sprinkle top of potatoes with 1/4 cup Parmesan cheese and dot each potato evenly with cubes of the butter.
These steps may be completed up to 12 hours in advance. Store the potatoes in the refrigerator until ready to use. When ready to serve, bake the potatoes at 400 degrees for 15 minutes, until hot in the center and golden brown on top. Serves 4.