Twice-Baked Potatoes with Porcini & White Truffles

Ingredients

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

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