Twice Baked Idaho® Potato with Truffles and Cheddar


  • 4 large Idaho® potatoes
  • 2 teaspoons olive oil
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • 1 1/2 cups Irish cheddar cheese, shredded
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup scallions, sliced thin
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup Parmigiano-Reggiano, grated
  • 4 tablespoons sour cream for garnish
  • 1 tablespoon chives, chopped for garnish
  • 2 tablespoons black truffle, chopped
  • 1 tablespoon truffle oil


  1. Preheat oven to 400°F
  2. Scrub the Idaho® potatoes under cold, running water
  3. Rub the potatoes with olive oil and bake on a sheet tray uncovered in the oven for 1 hour
  4. Let the potatoes cool just long enough to handle. Slice potatoes lengthwise. (It is best not to slice in half but about 3/4 of the way from either side.)
  5. Scoop out the flesh of the potato and put it through the medium blade of a food mill
  6. Add half & half, sour cream, 1 cup cheddar cheese, melted butter, chopped truffle and scallions to the potatoes. Gently mix the ingredients together. Season to taste with the salt and pepper.
  7. Spoon or pipe the potato mixture into empty potato shells
  8. Top the potatoes with the remaining grated cheddar cheese, truffle oil and Parmigiano-Reggiano. At this point, the potatoes can be loosely covered and refrigerated for up to 24 hours.
  9. When you are ready to bake the potatoes, heat the oven to 375°F. Bake the potatoes for 35-40 minutes or until the top is a nice golden brown. Serve immediately.
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Yield: 4 servings

Rick Tramonto
Osteria di Tramonto, Tramonto’s Steak & Seafood, RT Lounge, Tru
Chicago, IL

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