Recipe courtesy of Geoffrey Zakarian

Black Truffle Fontina Cheese Baked Potato

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 40 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F.
  2. Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes.
  3. Meanwhile, cook the bacon in a small saute pan over medium heat until crispy, 8 to 10 minutes. Remove the bacon from the pan, leaving the fat behind. Add the panko and garlic and toast until browned, 2 to 4 minutes. Combine with the bacon, draining any excess fat. Season with salt and pepper.
  4. Remove the potatoes from the foil while warm, and cut down the centers lengthwise without cutting all the way through; scoop the centers into a bowl.
  5. Mash the potatoes with the cream, butter and truffle. Season with salt and pepper.
  6. Preheat the broiler. Place the potato mixture back into the skins and top with the fontina cheese. Broil until the cheese is melted and bubbling, about 4 minutes.
  7. Garnish with the breadcrumb mixture, chives and more shaved truffle and serve.
Michael Symon

Potato Pancakes

15m Easy 99%
CLASS
11m Intermediate 93%
CLASS
21m Easy 97%
CLASS
25m Easy 99%
CLASS
21m Intermediate 98%
CLASS
Alex Guarnaschelli

Crispy Potato Cake

32m Intermediate 100%
CLASS
36m Easy 95%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now