Millionaire's Potato | Idaho Potato Commission
1. Bake potatoes in a 400°F oven (375° convection) for 60 minutes, until tender. Remove from oven; let cool slightly. 2. Slice off the top of each potato lengthwise; scoop out and reserve the...
Ingredients
- 10 large Idaho® Russet Potatoes (60 ct.), unpeeled
- ¼ pound unsalted butter, at room temperature, plus more for brushing
- 1 cup fontina cheese, coarsely grated, or ½ cup fontina and ½ cup Gruyère mixture, plus more for finishing
- ½ cup aged Parmesan cheese, grated
- 1 cup heavy cream
- ¼ cup fresh chives, chopped, plus more for garnish
- 3 tablespoons truffle paste
- Salt and pepper, to taste
- Fresh black truffle for finishing (optional)
- Truffle oil for drizzling
More Like This
Twice Baked Truffled Idaho® Potatoes | Idaho Potato Commission
idahopotato.com
Twice Baked Truffled Idaho® Potatoes | Idaho Potato Commission
idahopotato.com
Twice Baked Idaho® Potato with Truffles and Cheddar | Idaho Potato Commission
idahopotato.com
Twice Baked Idaho® Potato with Truffles and Cheddar | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Truffle Fries | Idaho Potato Commission
directory.idahopotato.com
Idaho® Potato Lasagna | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Lasagna | Idaho Potato Commission
idahopotato.com
Pesto Double-Stuffed Potatoes | Idaho Potato Commission
idahopotato.com