Black Truffle Fontina Cheese Baked Potato
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1205
- Total Fat
- 97
- Saturated Fat
- 57
- Carbohydrates
- 62
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 285
- Sodium
- 1091
- Total: 1 hr 15 min
- Active: 40 min
Ingredients
2 russet potatoes, scrubbed
1/2 cup diced bacon
1/2 cup panko breadcrumbs
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
1/2 cup heavy cream, warmed
1/2 cup (1 stick) unsalted butter, melted
1/4 cup shaved black truffle, plus additional for finishing
1 cup shredded fontina cheese
2 tablespoons thinly sliced fresh chives
Directions
- Preheat the oven to 425 degrees F.
- 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.