For your Truffle & Bacon Potato Skins, you’ll need:

• 2 Baking Potatoes (Maris Piper or King Edwards are good)
• Truffle Salt
• Olive Oil
• Extra Virgin Black Truffle Oil
• Bacon (2 whole rashers of streaky or back, smoked or unsmoked as preferred)
  • Can be omitted for vegetarian versions
• 1 Leek – sliced
• 25g Butter
• 1 Tbsp Creme Fraiche
• 100g grated Cheddar Cheese

Rub the Potatoes all over with Truffle Salt and regular Olive Oil. Bake for 40 mins to soften. In the meantime, fry the bacon and leeks until they are golden brown and crispy. Remove the Potatoes and allow to cool.

Once cooled, half the Potatoes, and scoop out the soft potato flesh. Add the skins back into the oven for a further 10 mins to crisp up.

Meanwhile, mix the Potato filling with the Bacon and Leeks, the Butter, Creme Fraiche, and 1 Tbsp Black Truffle Oil. Adjust seasoning to taste and then fill up the potato skins.

Finally, cover the filled skins with the grated cheese and grill under a medium heat for 10 mins, or until the cheese is bubbly, golden and delicious. Enjoy your Truffle & Bacon Potato Skins with a crisp Salad.

Check out other Truffle Recipes here