Double Bake Recipe

Bake the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes thoroughly. Prick the potatoes with a fork several times, then rub them with olive oil, salt, and black pepper.

Bake Until Tender

Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until tender. Remove from the oven and allow to cool slightly.

Prepare Potato Skins

Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato on the skin. Brush the insides with olive oil and season with salt and pepper, then return to the oven to bake for an additional 15-20 minutes until crispy.

Make the Filling

In a large bowl, combine the scooped potato flesh, butter, heavy cream, truffle oil, shredded cheddar cheese, chives, salt, and black pepper. Mash until smooth and well combined.

Fill the Skins

Remove the potato skins from the oven and fill each skin with the truffle potato filling, pressing down slightly to pack it in.

Final Bake

Return the filled potato skins to the oven and bake for an additional 15-20 minutes until the tops are golden and slightly crispy.

Prepare the Garlic

While the potatoes are baking, prepare the roasted garlic. Cut the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 30-40 minutes until soft.

Make the Cream

Once garlic is cool enough to handle, squeeze the roasted garlic cloves into a saucepan. Add heavy cream, salt, and black pepper. Heat over low heat, stirring frequently, until warmed through and well combined.

Prepare Celery Shavings

Using a vegetable peeler, shave the celery stalks into thin ribbons for garnish.

Plate the Dish

Serve the twice-baked potato skins drizzled with roasted garlic cream, topped with celery shavings, and a sprinkle of smoked paprika.