Parmesan Truffle Loaded Potato Recipe
Make Parmesan Truffle Loaded Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Truffle-Parmesan Filling
Toppings & Garnish
Method
Potatoes
- 1
Preheat and prep
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
- 2
Prepare potato skins
Scrub the russet potatoes well and dry them. Using a fork, prick each potato several times to allow steam to escape. Rub each potato all over with the olive oil, then sprinkle the kosher salt evenly over the skins. Place potatoes directly on the prepared baking sheet.
- 3
Truffle-Parmesan Filling
- 4
Halve and scoop
When potatoes are cool enough to handle, slice each potato lengthwise. Use a spoon to scoop out the flesh into a bowl, leaving a 1/4-inch shell of potato attached to the skin so the shells hold their shape. Arrange the empty skins cut-side up on the baking sheet.
- 5
Make the filling
To the warm scooped potato flesh, add the unsalted butter (so it melts into the warm potato), sour cream, whole milk, minced garlic, and 1 cup grated Parmesan. Mash and mix until smooth and creamy (use a potato masher or hand mixer on low). Stir in the truffle oil and freshly ground black pepper. Taste and adjust salt as needed (use the 'Salt' ingredient). If the mixture seems too stiff, add up to 1–2 tbs more milk to reach a scoopable but fluffy consistency.
- 6
Fill the shells
Spoon or pipe the truffle-Parmesan mixture back into the potato shells, mounding it slightly. Smooth the top so the filling is even. Sprinkle the reserved 1/4 cup grated Parmesan evenly over the filled potatoes.
Toppings & Finish
- 7
Crisp the tops
Return the filled potatoes to the oven and bake at 425°F (220°C) for 8–12 minutes until heated through and the Parmesan on top is melted and starting to turn golden. For a more pronounced browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.
- 8
- 9
Assemble and serve
Remove potatoes from the oven. Immediately top each potato with crumbled bacon and a sprinkle of chopped chives. If desired, drizzle each potato with a small additional amount of truffle oil (about 1 tsp per 4 potatoes) for a stronger aroma. Serve hot.
