Loaded Baked Idaho® Potato with Mushroom Butter, Truffle Honey, Comté, Benton’s Bacon, Scallions | I
Mushroom Butter - Whip all ingredients in a stand mixer until fully combined. Transfer mixture to a pastry bag with a small metal round tip. Assembly - Preheat convection oven to 350°F, with the fan...
Ingredients
- 680 grams unsalted butter, softened
- 55 grams buttermilk
- 20 grams Golden Mountain® seasoning sauce
- 17 grams mushroom seasoning (such as Imperial Taste®)
- 15 grams maitake mushroom powder
- 13 grams sherry vinegar
- 9 grams salt
- 3 grams candy cap mushroom powder
- 25 grams nutritional yeast
- 13 grams smoked Maldon® sea salt
- 2 grams black pepper
- 15 A-size Idaho® Yukon Gold Potatoes, about 175 grams each, unpeeled
- Rice bran oil, as needed
- Salt, to taste
- 500 grams Mushroom Butter (see recipe), softened
- 40 grams Nutritional Yeast Seasoning (see recipe)
- 150 grams ground and rendered high-quality double-smoked bacon (such as Benton’s®)
- 130 grams crème fraîche, in squeeze bottle
- 150 grams Italian truffle honey, in squeeze bottle
- 200 grams Comté, sliced into 150 thin 1 1/2-inch squares using a mandoline
- 350 grams king trumpet mushrooms, sliced into thin coins
- 50 grams scallion or spring onion tops, very thinly sliced
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