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Baked Potatoes with Truffles and Caviar

Adapted from Seduction and Spice, by Rudolph Sodamin. Recipe is reprinted with permission from Rizzoli Publications.

Yield: 2 servings

  • 2 large baking potatoes, such as russet
  • 6 Tablespoons unsalted butter
  • 1/4 cup olive oil
  • 2 medium white truffles, 1 chopped, 1 left whole
  • 2 Tablespoons caviar of your preference (sevruga or oscetra)
Preheat the oven to 400F.

Scrub the potatoes under cold running water and dry thoroughly with paper towels. Prick all over with a fork and bake for 45 minutes, or until cooked through.

Transfer the potatoes to a cutting board and cut a horizontal slice off each one. Scoop the pulp of the potatoes into a medium bowl, keeping the skins intact. Using a fork, crush the pulp with 4 tablespoons of butter, the olive oil and the chopped truffles. Season with salt and pepper. Stuff the mashed potatoes back into the potato skins and return to the oven for 10 minutes, or until reheated.

To serve, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Place each stuffed potato on a plate. Drizzle the hot butter over the potatoes, shave a few thin slices of truffle on top, and garnish with a tablespoon of caviar. Serve immediately.

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