TRUFF Potato Skins

Forget the potato salad this Fourth of July. These TRUFF Potato Skins are the new Independence Day staple!

Despite being chock-full of flavor, this dish is easy to make! The recipe features tender potatoes topped with classic accouterments like bacon, cheddar cheese, seasonings, and scallions. A drizzle of our TRUFF Black Truffle Oil serves as the perfect finishing touch for this crowd-pleasing appetizer that will be the first to go at your celebration!

Instructions

Preheat the oven to 400°F.
Line a medium baking sheet with aluminum foil.
Place potatoes on the baking sheet and pierce them a few times with a fork.
Drizzle the potatoes with olive oil and season with salt and pepper.
Place the sheet in the oven and roast for 30 minutes and flip.
Remove the potatoes after 60 minutes or until tender.
Allow the sheet to cool for 30 minutes.
Once cooled, split the potatoes lengthwise and remove half of the potato from the center to create a boat shape.
Place the potatoes cut side down on the baking sheet and bake for another 15-20 minutes.
Remove the potatoes from the oven and flip them over.
Fill the potatoes with bacon and cheddar and drizzle them with TRUFF Black Truffle Oil.
Return the potatoes to the oven and roast for another 15 minutes or until the cheese has melted.
Remove the sheet from the oven, dollop each potato with sour cream, and garnish with chopped scallions before serving.