This was a real hit at my home- even for my grandmother who prefers her food simple, old fashioned and straight-up "None of that fancy new stuff'!
take as many bakers potatos as you have guests for- yes Baker work best- the skin is nice and thick!
Then simply roll them around in some good ol' "EVOO', (extra virgin olive oil- but regular olive oil is fine as these get baked) then roll them again in coarse salt- bake for one hour.
Let the potatos cool slightly- cut a little hole from the top -being careful to keep the piece intact for later.
Scoop out the baked potato -being careful not to rough up the shell of the potato, then in a large bowl combine- cream- not milk, some Marscapone cheese, butter and truffles.
(I use "Salsa Tartufata) a white truffle based sauce- (I like the white as it does leave the potatos looking grey)Adjust to taste, then add some cooked chopped shrimp (shell removed)... carefully restuff the potatos and place the 'hat' back on a slight angle-- and either place in the fridge for later or place back in oven -on a cookie sheet or the BBQ to reheat (about 30 minutes)
Serve with a simple meat dish like steak, roast and enjoy the many compliments on your fabulous cooking......
Easy-peasy- as one of my great international food goddess'es says
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