Ingredients
4 large baking potatoes
1 pack bacon
8 stalks scallions (or chives)
1 shallot (or full bulb of roasted garlic)
1/2 cup sour cream
1/3 cup milk
2 tbl butter
1 cup grated cheese (guyere, havarti, or sharp cheddar. what do you have in the fridge?)
Fresh ground salt & pepper
pinch of nutmeg
olive oil
truffle oil
Preparation
- wash and dry potatoes.
- bake potatoes 20 min @400
- remove potatoes, prick with fork or knife, brush lightly with olive oil, lower temp to 350, and bake another 30 min or until tender all the way through.
- chop & carmelize shallots in a pan.
- fry and chop up bacon.
- remove potatoes, cut in half. scoop out insides of potatoes, leaving about 1/4 inch of potatoes on the skin.
- lightly brush insides of potatoes with truffle oil(or olive oil), place on baking sheet, place back in oven.
- in a large mixing bowl, combine scooped out potatoes, sour cream, and milk and whip until completely smooth.
- combine whipped potatoes with cheese, scallions, shallots, and bacon. season with salt, pepper, and nutmeg.
- remove potatoe boats from oven, and fill with whipped concoction.
- increase oven temp to 400 and bake another 20 mins, or until the top browns.
