Loaded Potatoes Recipe

Loaded Potatoes Directions

1. 1

   Prepare the Potatoes

   Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly and pierce them with a fork several times. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender.

2. 2

   Cook the Bacon

   While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cool, crumble the bacon into small pieces.

3. 3

   Make the Truffle Cream

   In a saucepan, combine the heavy cream, truffle oil, salt, and black pepper. Heat over low heat until warmed through, but do not boil. Stir occasionally.

4. 4

   Assemble the Loaded Potatoes

   Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Cut a slit in the top of each potato and gently push the ends to open them up. Add a generous amount of the truffle cream, followed by crumbled bacon, and a sprinkle of Parmesan cheese.

5. 5

   Garnish and Serve

   Finish with freshly chopped chives on top and an additional drizzle of truffle oil if desired. Serve hot and enjoy!