• 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
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 flesh.
3. Brush the inside of each potato shell with butter; place back in the oven to crisp up, about 10 minutes.
4. Add the potato flesh to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix to combine. Mix in the grated cheeses, then the cream. Mix in the chives and truffle paste and season to taste with salt and pepper.
5. Divide the potato mixture among potato shells and top with more fontina cheese (or fontina-Gruyère mixture). Bake for another 10 to 15 minutes, until heated through and cheese has melted.
6. Finish each potato with freshly shaved truffle (if using), drizzle with truffle oil and sprinkle with chopped chives. Serve immediately.