Twice-Baked Goat Cheese-Truffle Potatoes
These potatoes are so simple to make, yet they're decadently rich and delicious. The naturally buttery flavor of Yukon Gold potatoes blends so well with the goat cheese and white truffle oil, that even though they're not generally used for baking we felt we had to make an exception.
- 4 large Yukon Gold potatoes, scrubbed
- 4 ounces crumbled goat cheese
- 2-1/2 tablespoons white truffle oil (see notes)
- 2 to 3 tablespoons cream or half-and-half
- 2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper
- Preheat the oven to 400°F and arrange the scrubbed potatoes on a baking sheet. Bake for about 1 hour, until the potatoes are tender when pierced with a knife. Remove from the oven and allow to cool for 15 minutes.
- Slice each potato in half lengthwise and using a large spoon, gently scrape the cooked potato into a large bowl, leaving about 1/8-inch of flesh in the skin. Place the empty skins back on the baking sheet.
- Heat the truffle oil and cream in a small saucepan over medium-low heat, just until warm, 2 minutes. Remove from the heat and stir in the goat cheese and chives. Add the mixture to the potatoes and mash until creamy and well combined. Season to taste with salt and pepper.
- Mound the potato-cheese mixture into the skins and smooth with the back of a spoon. Return to the oven to warm through and brown lightly on the top, 10 to 12 minutes.
About white truffle oil:
Look for white truffle oil that's made by infusing top quality extra virgin olive oil with actual pieces of white truffle. Our favorite brand is I Peccati di Ciacco Alba White Truffle Oil, which we buy from Gourmets-Delight.com. This ingredient doesn't come cheap, so we always reserve it for special occasions.