Cheesy Black Truffle Baked Potato

Posted by francis keyser Friday, November 20, 2009
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1

Now this is a delicious baked potato! Warm enough to heat up those winter bones and tasty enough that you will want to over fill those tummies! Zo and I both threw out some ideas we had and man oh man did our ideas mesh perfectly. With every tasty bite, you get a hint of black truffle oil and a blast of cheese greatness. These potatoes were so filling we could both only eat on half. So if you are not a hearty eater, do not be afraid to enjoy with a friend!

Ingredients:
2 large russet potatoes
1 tsp olive oil
1 tsp black truffle oil
1/2 tsp kosher salt
1/4 cup white English cheddar (shredded)
1/4 cup Gorgonzola (shredded or crumbled)
1 tbsp Parmesan Reggiano
Fresh Crack Pepper (to taste)
1-2 tbsp unsalted Sweet European Butter

Preheat oven to 400 degrees (if using a pizza stone heat it up in oven as well.)

Put both potatoes in a potato crisper bag and microwave the time your microwave says for 1 potato. If you do not have a potato crisper bag wrap both potatoes in damp paper towels and microwave for the time your microwave says to cook one potato.

Remove from microwave and rub oils and salt into potatoes and let sit for 5-7 minutes.

Place potatoes onto either a baking sheet, aluminum foil or my favorite a pizza stone (already heated in oven) and bake for 20-25 minutes flipping both potatoes after 10 minutes. The pizza stone makes a really nice crisp skin on the potato so I highly suggest it.

Remove potatoes from oven and either cut a slit into top of potatoes or cut potatoes completely open depending on how you like them. Flavor with butter and crack pepper. Finally sprinkle your desired amount of cheese over potatoes and serve hot!

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