Twice-Baked Potatoes with Porcini & White Truffles

Twice-Baked Potatoes with Porcini & White Truffles
Photo by Scott Phillips


  • 4 medium russet potatoes (about 8 ounces each), scrubbed
  • ¼ oz. dried porcini mushrooms (about ¼ cup)
  • ½ cup crème fraîche or sour cream, at room temperature
  • ¾ tsp. kosher salt
  • Freshly ground white pepper
  • 3-½ Tbs. unsalted butter, at room temperature
  • ½ to 1 tsp. white truffl e oil
  • + 1 more ingredients
    • ¼ cup half-and-half, warmed

Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes. While the potatoes are baki...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network