Caviar & Black Truffle Twice-baked Potato Recipe
Truffle Mash, Bowfin Caviar, Vodka Crème Fraîche
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Ingredients
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Potato Base
Toppings
Method
Preparing the Potatoes
- 1
- 2
Scoop the Potatoes
Once baked, remove the potatoes from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin.
Making the Truffle Mash
- 3
Mash the Potatoes
To the bowl of scooped potatoes, add unsalted butter, heavy cream, black truffle oil, salt, and black pepper. Use a potato masher or fork to mash everything together until creamy and smooth.
- 4
Refill the Potato Skins
Spoon the truffle mash back into the potato skins, filling them generously. Use a fork to create some texture on the top.
Baking the Twice-Baked Potatoes
- 5
Bake Again
Place the filled potato halves on a baking sheet and return them to the oven. Bake at 400°F (200°C) for another 20-25 minutes until heated through and slightly golden on top.
Preparing the Toppings
- 6
Mix Vodka Crème Fraîche
In a small bowl, combine the crème fraîche and vodka. Stir until smooth and well mixed.
- 7
Chop Chives
Finely chop the chives for garnish.