Oh my, did we have fun down south on our truffle kerfuffle hunt! This is just one of the recipes, and we did film it! So much deliciousness and seriously simple with absolutely no need to get the Thermomix dirty unless you are making 100's of them.
We noticed that if you have too much spring onion, it kind of kills the delicate truffle flavour, so take heed and use sparingly, though a little freshness is always nice. Then adding brie and cheddar, I mean...is there anything better? More comforting in winter? I think not.
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Need
- 10 medium sized potatoes
- 40 Grams butter BUY
- 50 Grams cream BUY
- pink salt flakes and pepper to taste BUY
- 50 Grams mature cheddar cheese grated
- 250 Grams brie cheese, sliced
- Generous amount shaved black truffle to serve
- 1 spring onion, sliced
Do
- 1
Preheat oven to 180°C. Line a tray with baking paper. Place whole potatoes on tray and bake for 1 hour. Turn tray around half way. Pierce with a knife to ensure they're fully cooked.
- 2
Increase oven temperature to 200°C .
- 3
When cool enough to handle, scoop out soft potato, using a spoon or ice cream scoop, leaving about a 1/2 cm edge. Place potato skins back onto the oven tray.
- 4
In a bowl, combine the cooked potato, butter, cream, salt, pepper and cheeses. Stir or mash with a fork to just combine.
- 5
Spoon filling back into potatoes, ensuring a piece or two of brie is visible.
- 6
Bake for 15-20 minutes. Until tops are starting to brown.
- 7
Serve with truffle shavings and a few fresh spring onions.
