Elegant and Affordable: Truffled Potato Skins
This is a great way to take a classic appetizer and add a healthy dash of elegance! By switching out a couple ingredients, you can take the standard potato skins appetizer and make your guests begging for you to make them again and again. The use of the asiago cheese and truffle oil gives these delicious bites a place as a classy starter at your party.
Truffled Potato Skins
- 2 lbs baby red potatoes
- Kosher salt
- Cooking Spray
- 1-2 ounces asiago cheese, shredded
- Thyme, dried or fresh finely minced
- Truffle oil
Preheat the oven to 425 degrees.
Wash baby red potatoes. Pierce each of them several times with a fork. Rub each with kosher salt.
Place potatoes in jelly pan coated with cooking spray.
Bake for 30 minutes. Remove from oven and turn each potato over and bake for another 20-30 minutes, or until tender.
Cut potatoes in half. Scoop out center of potato, making sure not to cut into or pierce the skin. Save the potato centers for another use if you wish.
Place hollowed potato skins on a baking sheet. Sprinkle each hollowed center with shredded asiago cheese and thyme.
Bake for 10 minutes or until cheese is melted and starting to brown.
Remove from oven. Lightly drizzle potato skins with truffle oil and serve immediately.
21 comments on “Elegant and Affordable: Truffled Potato Skins”
Let me know what you think!
Green Door Hospitality 
I’ve got to stop looking at your potato recipes before lunch. They really appeal to me and especially at 11 a.m. Truffle oil: what good idea! Jo @ Let’s Face the Music
Hehe, thanks! Glad you like them 🙂
Kenley
Oh my goodness – This dish has all of my favorite things. Mouthwatering!
Thanks Leah!! 🙂
This looks so good!!!
Thank you!! 🙂
This is a great dish I love Asiago cheese. This is a keeper for me.
Thanks Cynthia! Glad you think so!
Kenley
These are so good. I love how they’re just one bite, so they’re really great for a cocktail party when you don’t have both hands free.
Thanks Chris! And yes, they are perfect for cocktail parties so you don’t feel you need a plate! 🙂
We’ve never had truffle oil before. How is it compared to other oils?
It is a very flavorful and pungent oil. One for drizzling. You would never want to cook with it like you would with olive oil, etc. It’s on the more expensive side, BUT a little drizzle goes a long way so it lasts for awhile. To keep it fresh, store it in the refrigerator after opening. Then take it out just a little before you want to use it so that it can de-congeal.
Kenley
Thanks for sharing this with us, Kenley! We can’t wait to give it a try!
Hope you like it 🙂
I have to purchase truffle oil! This looks so good Kenley. I love thyme and asiago cheese in this recipe. So different! Love it 🙂
Thanks Judy! And I highly recommend getting just a little thing of truffle oil. Expensive but if kept in the fridge it will last you a very long time (since a little drizzle goes a long way!)
Kenley
I’ve used truffle oil before with a sandwich recipe (found on the streets of NYC!) and it was yummy-licious. No wonder my stomach is rumbling after reading your post. (Literally rumbling.)
Haha! Glad my recipe can have that kind of influence 😉 I am a huge fan of truffle oil. Just a dab can make a dish turn to WOW!
Kenley
My little bottle of truffle oil has been sitting in the cupboard for long. It’s time to use it for this great recipe. Thank you for sharing Kenley.
Danny
Yes! Take it out of the cupboard! 🙂 Really think you’ll like these Danny!
Kenley
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