Truffled Twice-Baked Potatoes

This weekend was exactly what we both needed. Due to my parent’s cancelled flight we ended up spending a relaxing weekend exploring Geneva, relaxing on the couch with two wonderful movies (The Intouchables and In A World), running, and cooking. Tonight’s dinner was inspired by my father as he requested a traditional steakhouse dinner for his birthday celebration which was supposed to take place tonight in Geneva. Our grocery shopping for the dinner was already completed when we heard about their first of four cancelled flights. Never ones to let food go bad, Bo and I took time to create our own variation of a steak house dinner tonight including a bottle of 2005 Bordeaux wine, a t-bone steak which will keep me fed all week due to it’s massive size and a new potato creation, truffled twice-baked potatoes.

I’d never admit it to Bo or the meat man but the potatoes were my favorite part of dinner tonight. Take my advice and make this recipe sooner versus later. Don’t let it get lost in the hundreds of other recipes you pin on Pinterest. Pin it, add the ingredients to this week’s shopping list, open a bottle of wine, and make it for dinner this week whether for just yourself or a crowd. The recipe is easy to double or triple and takes just a few minutes of hands on preparation time.

Ingredients

1/2 yellow onion, finely chopped

1/2 teaspoon butter

1 russet potato

5 chives, minced

2 tablespoons 2% Fage Yogurt

1.5 tablespoons truffle butter

salt & pepper

1/8 cup grated Gruyere cheese

Directions

Preheat the oven to 425.

Scrub the potatoes under running water. Dry well and then pierce the potato multiple times with a fork.

Place directly on the middle or top rack of the oven for one hour and fifteen minutes, or until cooked through.

Sautee the finely chopped onion in a frying pan with a teaspoon of butter until softened.

Remove from heat and place in a dish for later.

Remove from the oven and cut in half, lengthwise.

Use a spoon to scoop the insides out into a bowl.

Combine potato insides with truffle butter, onions, chives, Fage, salt & pepper in the bowl. Mix well.

Once mixed well spoon the mixture back into the two potato skins. Top with grated Gruyere cheese.

Place back in oven for 15 minutes or until the cheese is fully melted and start to form a light crust.

ENJOY!