6 russet potatoes
1/2 ounce truffles - (to 1 oz)
2 tablespoons heavy cream or half and half
2 tablespoons butter
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Peel the potatoes. Using a zester, "rib" the outside of each potato; cut the bottom so it stands upright. Wrap in aluminum foil and bake in a preheated 350 degree oven until tender, about 45 minutes. Unwrap and let stand until cool enough to handle.
Cut a cap from the top of the potatoes. Scoop out the pulp, leaving enough of a wall to support the stuffing. Mix the potato pulp with the grated truffles, cream, salt, and pepper. Place the mixture in a pastry bag and pipe it into the cavity of each potato shell. Replace the cap; brush each potato with butter.
Place on a baking sheet. Bake in a preheated 400 degree oven for 20 minutes or until heated through and golden brown.
This recipe yields 6 side dish servings.
Comments: An attractive and delicious way to serve baked potatoes.
