What we love most about Thanksgiving are the traditions that surround the table and echo in the gatherings of family and friends. Growing up, Thanksgiving was always held at my grandma’s house; the kitchen filled with the aromas of turkey, gravy, curries, stuffing and familiar dishes prepared year after year that became family traditions, including Twice Baked Potatoes.
Twice Baked Potatoes are what Thanksgiving dreams are made of. They are the ultimate combination of all your favourite potato fixings mixed together in a simple to prepare, simple to serve, and simple to eat Thanksgiving accompaniment. Halved baked potatoes, scooped out and mixed with sour cream, bacon, spring onions and a handful of cheese, then stuffed back topped with even more cheese and finally baked (phew that was long). But the star of any Twice Baked Potato is definitely the melty Canadian cheese and what better way to celebrate the special occasion of Thanksgiving than with our cheese of the month straight from Manitoba, the earthy and gourmet Black Truffle.
Bothwell Cheese’s Black Truffle is an Old-World gourmet delicacy combined with modern flavours of Monterey Jack. It’s rich, sweet, and aside from using no artificial ingredients or preservatives, this is truly a magical cheese with bits of black truffle to create a smooth and fragrant finish in each bite of potato complemented with bacon, sour cream and spring onions. It’s the perfect cheese to celebrate holiday moments, a cheese that honours family traditions and a cheese that can elevate a simple potato dish into a gourmet feast.
Truffled Twice Baked Potatoes
PREP TIME | 20 minutes
COOK TIME | 65 minutes
INGREDIENTS | Makes 6 servings
- 1 ½ cups Bothwell’s Black Truffle Cheese
- 6 medium russet potatoes, about 2 lbs
- 6 slices bacon
- 2 tbsp olive oil
- 2 tsp of salt, divided
- ½ cup chicken stock
- ½ cup sour cream
- ¼ cup butter
- 1 tsp smoked paprika
- ½ tsp fresh ground black pepper
- 3 spring onions, chopped
No. 1 | Preheat your oven to 400°. Wash and dry the potatoes then pierce them all around the outside with a fork. Place the potatoes on a baking sheet and rub each one with olive oil and salt. Lay the bacon strips out on a cooling rack and place on a baking sheet. Put the potatoes and bacon in the oven, remove the bacon after 15 minutes, or until crispy, and the potatoes after 45 minutes. Poke the potatoes to ensure they are fork tender.
No. 2 | Allow the potatoes to cool for 10-15 minutes. Slice the top third off of each potato, scoop out the inside into a bowl and discard the skin. Halo out the bottoms of the potatoes into the bowl, leaving enough flesh attached to the skin so they hold their shape. Add the chicken stock, sour cream, butter, paprika powder, 1 tsp of salt and ½ tsp black pepper into the bowl of potatoes. Mash together until creamy and well incorporated. Stir in the sliced green onions, all but two tablespoons of finely chopped bacon and 1 cup of Bothwell’s Black Truffle Cheese. Taste, and adjust seasoning to your liking.
No. 3 | Spoon or pipe the potatoes back into the shells until just above the top of the opening. Sprinkle with remaining cheese and bacon bits. Bake in the oven for 20 minutes, until cheese is bubbling and beginning to brown. Allow to cool for a few minutes before serving.
Bon appetit xo
Chef Sous Chef
Ready to eat these Twice Baked Potatoes? Get the full printable version of this recipe below.