Twice Baked Truffled Potatoes

Mary cugini

ingredients

1 1/4 pounds small white creamer potatoes or new potatoes
2 ounces pancetta or bacon, cut into 1-inch pieces
1 ounce Asiago cheese, grated on the small holes of a box grater to yield a scant 1/2 cup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream, scalded
3 fresh sage leaves, finely chopped
2 teaspoons snipped fresh chives
2 teaspoons white truffle oil
2 cups rock salt
1/4 ounce shaved white truffles, for garnish (optional)

directions

1
Heat the oven to 375°F. with the rack in the center. Place the potatoes on a baking sheet and bake until soft when pierced with the tip of a knife, 20 to 35 minutes depending on type and exact size of potatoes. Set aside. Keep the oven at 375°F.
2
Meanwhile, cook the pancetta in a small skillet over medium-high heat until crisp, 4 to 6 minutes. When cool, cut the pancetta into 1/8-inch dice.
3
When the potatoes are cool enough to handle but still warm, cut them in half lengthwise. Use a small melon baller to scoop out the centers, reserving the shells with a 1/8-inch border to keep the potatoes stable. Pass the scooped-out potato filling through a ricer or a food mill fitted with a medium disk.
4
Alternatively, push the filling through a sturdy sieve. Immediately transfer the potato filling to a medium bowl. Add all but 2 tablespoons of the cheese. Add the salt and pepper. Pour in the scalded cream. Use a spatula to stir in the pancetta, sage, chives, and 1 teaspoon of the truffle oil.
5
Spoon 1 teaspoon to 1 tablespoon of the potato mixture into the 24 nicest-looking shells; the amount will vary with the size of the potatoes. Discard the unused shells. Sprinkle each potato with the remaining cheese. Spread the rock salt onto a rimmed baking sheet. Arrange the potatoes on top and return to the oven until warm throughout and browned lightly on top, 10 to 15 minutes.
6
Remove from the oven and drizzle with the remaining truffle oil. Garnish with shavings of white truffles, if desired. Spoon the rock salt onto a serving tray, arrange the warm potatoes on it, and serve.