Trufflicious Twice-Baked Reds
Recipe By Jessica Karley
Try this to spice up your spud life tonight! Heart-healthy red potatoes love you back!
4 large red baking potatoes, washed
1 cup 2% cottage cheese
2 egg yolks
2 cloves garlic, fresh, minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon white truffle oil
1/2 cup shredded Parmesan cheese
Preparation
Preheat oven to 400 degrees. Pierce the skins of the potatoes with a fork 2 times each. Microwave for 6 minutes. Place potatoes in the oven and bake for 20 minutes.
Remove the potatoes from the oven and, while still hot, cut them in half lengthwise and gently scoop out the inside. Be sure to leave the skins intact. Set the skins aside and place the hot filling into the bowl of your mixer. Add cottage cheese, garlic, truffle oil, salt and pepper. Mix on high for 30 seconds. Add egg yolks and mix on high speed for an additional 15 seconds or until the mixture is evenly combined. Scoop or pipe the filling back into the potato skins.* Top the potatoes with parmesan cheese and bake for an additional 20-25 minutes or until the cheese is golden brown.
*You can make the potatoes to this point up to 1 day ahead of time. When ready to serve, preheat your oven to 400, top potatoes with Parmesan and bake 25-30 minutes or until filling has reached 165 degrees and the cheese is golden brown.
Ingredients
4 large red baking potatoes, washed
1 cup 2% cottage cheese
2 egg yolks
2 cloves garlic, fresh, minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon white truffle oil
1/2 cup shredded Parmesan cheese
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