Loaded Baked Idaho® Potato with Mushroom Butter, Truffle Honey, Comté, Benton’s Bacon, Scallions | I

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