Recipe: Carne Mare's Twice-Baked Potato

Courtesy of Andrew Carmellini.

Take a scrumptious comfort food to the next level with Carne Mare’s Twice-Baked Potato.

Much more than a simple side and perfect for any occasion, this dish is certain to become an instrumental part of your dinner rotation. Equal parts cheesy and mouthwatering, these Twice-Baked Potatoes will be love at first bite. Go ahead and treat your taste buds to these spuds.

“A new addition to our menu at Carne, this dish echoes the classic but still unexpected chophouse experience guests will find from a night out with us,” says James Beard Award-winning Chef Andrew Carmellini. “Super decadent and rich in flavor from the truffle and fontina, our Twice-Baked Potato is much more than a simple side. Pair with steak, chicken, or veggies from your grill this summer, or impress your friends and family by making it for this year’s holiday dinner.” 

(carnemarenashville.com)

Twice-Baked Potato

Ingredients:

For the potato filling:

  • 5 Idaho potatoes
  • 6 Egg yolks (about half a cup)
  • 2 Tbsp butter, very softened 
  • 1⁄2 Cup provolone, grated
  • 1⁄4 Cup parmesan, grated
  • 1⁄2 Cup heavy cream
  • 3⁄4 Tbsp truffle paste
  • Pinch of salt to taste

To finish:

  • 5 Slices fontina cheese, thinly cut
  • 2 Tbsp chives (one small bunch), finely chopped
  • 1 Black summer truffle, grated (can be substituted with truffle shavings or truffle paste)

Directions:

To prepare the potatoes and filling:

  1. Place potatoes on a sheet pan and bake at 320°F for 45 minutes, then remove from the oven and cool to room temperature.
  2. Using a spoon, carefully scoop out the center of the potatoes, creating a canoe shape without breaking the edges, skin, or bottom.
  3. Save the scooped-out potato and place it in a small mixer with a paddle attachment, along with the remaining filling ingredients. Mix on high speed until well incorporated. Transfer the mixture to a bowl, then use a spoon to fill each potato with approximately 1 cup of the mix, spreading it evenly.

To finish the dish:

  1. Place a slice of fontina cheese on each potato and melt in the oven at 350°F until bubbling and golden.
  2. Once melted, remove the potatoes from the oven and top with finely chopped chives.
  3. Finish with a grating of black truffle and serve.