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5 from 4 votes

Twice Baked Potatoes with Truffle Salt and Gruyere

Servings: 8 people


  • 4 russet potatoes
  • 4 strips bacon
  • ½ cup sour cream or greek yogurt
  • ½ cup low sodium chicken or vegetable broth
  • 1 ½ tsp white truffle salt
  • 1 teaspoon black pepper
  • 2 cups grated gruyere cheese
  • ¼ cup + 2 tbsp freshly chopped chives


  • Preheat oven to 400 and place the potatoes on a large sheet pan. Using a fork, pierce each potato about 6 times (so that the potatoes can steam while cooking). Transfer to the oven and bake until the potatoes are cooked through and are easily pierced with a fork, about 45 minutes.
  • Remove from the oven (keep the oven on) and let rest until just cool enough to handle, about 10-15 minutes.
  • Meanwhile, heat a skillet over medium heat. Add the bacon and fry until crisp. Set aside on a paper towel-lined plate.
  • When the potatoes are cool enough to handle but still warm, slice each potato in half lengthwise. Then, using a spoon or an ice cream scoop, scoop out the inside of each potato (forming a boat ) leaving a small amount, about ¼ inch, of the potato on the skin to help it hold its shape more easily.
  • Pace the scooped-out potato insides in a large mixing bowl along with the sour cream, broth, truffle salt, pepper, 1 cup of the gruyere cheese, and ¼ cup of the chives. Mash until well combined and creamy. *to make mine extra creamy, I like to use my KitchenAid stand mixer with the whisk attachment and whip until creamy and smooth.
  • Cut the bacon into small bits and add ¾ of the bacon bits to the mixture and stir once more to combine. Reserve the remaining bacon for topping.
  • Evenly divide the mashed potato mixture back into the potato boats. Sprinkle the tops with the remaining cheese, bacon and the 2 tbsp of chives. Transfer back to the oven and bake until the cheese has melted and is started to lightly brown on the edges, about 15 more minutes.