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Autumn Truffled Potatoes


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  • 6 russet potatoes
  • 1/2 ounce truffles - (to 1 oz) grated
  • 2 tablespoons heavy cream or half and half
  • 2 tablespoons butter melted
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Peel the potatoes. Using a zester, "rib" the outside of each potato; cut the bottom so it stands upright. Wrap in aluminum foil and bake in a preheated 350 degree oven until tender, about 45 minutes. Unwrap and let stand until cool enough to handle.

Cut a cap from the top of the potatoes. Scoop out the pulp, leaving enough of a wall to support the stuffing. Mix the potato pulp with the grated truffles, cream, salt, and pepper. Place the mixture in a pastry bag and pipe it into the cavity of each potato shell. Replace the cap; brush each potato with butter.

Place on a baking sheet. Bake in a preheated 400 degree oven for 20 minutes or until heated through and golden brown.

This recipe yields 6 side dish servings.

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