Old MacDonald's Potato Box Recipes
Autumn Truffled Potatoes Ingredients 6 russet potatoes 1/2 to 1 ounce truffles, grated 2 tablespoons heavy cream or half and half 2 tablespoons butter, melted Salt and pepper to taste Directions Peel the potatoes. Using a zester, "rib" the outside of each potato; cut the bottom so it stands upright. Wrap in aluminum foil and bake in a preheated 350º oven until tender, about 45 minutes. Unwrap and let stand until cool enough to handle. Cut a cap from the top of the potatoes. Scoop out the pulp, leaving enough of a wall to support the stuffing. Mix the potato pulp with the grated truffles, cream, salt, and pepper. Place the mixture in a pastry bag and pipe 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 400º oven for 20 minutes or until heated through and golden brown.

Old MacDonald's Potato Box Recipes

Autumn Truffled Potatoes

Ingredients

6 russet potatoes
1/2 to 1 ounce truffles, grated
2 tablespoons heavy cream or half and half
2 tablespoons butter, melted
Salt and pepper to taste

Directions

Peel the potatoes. Using a zester, "rib" the outside of each potato; cut the bottom so it stands upright. Wrap in aluminum foil and bake in a preheated 350º oven until tender, about 45 minutes. Unwrap and let stand until cool enough to handle.

Cut a cap from the top of the potatoes. Scoop out the pulp, leaving enough of a wall to support the stuffing. Mix the potato pulp with the grated truffles, cream, salt, and pepper. Place the mixture in a pastry bag and pipe 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 400º oven for 20 minutes or until heated through and golden brown.