Truffled Baked Potato

The heavenly aromas released by the truffles are folded into a steaming hot baked potato. This is a good way to use up leftover truffle shavings, and it works just as well with white truffles (replacing black truffle butter and oil with white truffle butter and oil).

Ingredients

• 1 Idaho potato, washed
• 1 tablespoon heavy cream
• 1 tablespoon black truffle butter
• 2 teaspoons black truffle oil
• 1/2 ounce black truffle, thinly sliced (optional)
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat the oven to 400 F.
2. Prick the potato with a fork in a few places. Bake until a fork slips in and out easily, about 40 minutes.
3. Slice the potato in half lengthwise. Scoop out the flesh, leaving about 1/8-inch of potato attached to the skin. Use a fork to mix the flesh well with the remaining ingredients. Stuff potato back into its skin.
4. Return the potato halves to the oven. Bake until warm throughout, about 7 minutes. Serve hot with Pepper-Blasted Filet Mignons with Ramps and Morels.