Truffles for London by Dame DJ - HTML preview

TRUFFLE POTATOES

Ingredients;

• 1/2 to 1 ounce grated truffles
• 4 large potatoes
• 2 tablespoons heavy cream
• 2 tablespoons melted butter
• Salt and pepper to taste

Method;

Wash the skins well and score with a knife but cut the bottom so they don’t fall over.

Wrap in aluminium foil and bake in a hot oven 400º oven until tender, for 50 minutes.

Unwrap and let stand until cool.

Cut the top of the potatoes and scoop out the pulp, leaving enough of a wall to support the stuffing.

Mix the pulp with the grated truffles, cream, salt, and pepper.

Spoon it into the cavity of each potato shell. Replace the cap; brush each potato with butter.

Place on a baking sheet.

Bake in a preheated oven at 400º for 20 minutes until golden brown.

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