Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes.
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.
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.
Mash the potatoes with the cream, butter and truffle. Season with salt and pepper.
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.
Garnish with the breadcrumb mixture, chives and more shaved truffle and serve.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.