Baked potatoes are boring, yes, but the kids love them.  So anytime John is out of town (he doesn’t like potatoes: weird-o), we, of course, eat potatoes.  The kids always request cheese and bacon, and I make them have broccoli, too.  Tonight, I tried to spice mine up a bit.  I added goat cheese, rosemary from my Mother’s Day Garden, truffle salt, and a drizzle of truffle oil.  Pretty, pretty good (to quote Larry David).  And not that boring.

Truffled Baked Potatoes with Goat Cheese and Rosemary


(this is tricky, so pay close attention)


Rub a potato with a little olive oil and sprinkle with Magliette Calcio A Poco Prezzo kosher salt (that’s how you get crunchy skin).  Bake at 450 for 45 minutes. Top with goat cheese, fresh rosemary, truffle salt, and drizzle with truffle oil.