Twice-Baked Potatoes with Porcini & White Truffles

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

Ingredients

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

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

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