Truffle Leek and Potato Skins

Enjoy the taste of truffle with this simple recipe.  We choose leek and bacon for these delicious filled potato skins, simply leave out the bacon for a vegetarian option or adapt this recipe to your choice of filling. Just remember to add Truffle Oil for that extra special truffle taste.


Preparation: 10 minutes  /  Cooking: 45 minutes



    • 2 Baking Potatoes (Kind Edward or Mauris Piper)
    • Olive Oil
    • Sea Salt
    • 1 Leek, halved lengthways and sliced
    • 2 Rashers of bacon, cut into strips
    • 75g Grated Cheddar Cheese
    • 25g Butter
    • 1 tbs Crème Fraiche
    • 1 tbs Black Truffle Oil


Step 1:  Set the oven to 200C. Prick the potatoes all over with a fork, rubbing in olive oil and salt and bake for 30 minutes. Meanwhile, fry the bacon, adding the leaks and stir over a moderate heat until cooked.

Step 2:  Once the potatoes have softened, remove from the oven, cool and split in half to scoop out the centre. Lay the empty skins cut side up and back onto the baking tray.

Step 3:  Mix the potato filling with the leek and bacon, adding butter, crème fraiche and the Black Truffle Oil. Adjust the seasoning with salt and fill the potato skins with the mixture. Finally, scatter the filled potatoes with cheese and pop under the grill for 5-10 minutes or until the cheese has melted. Delicious!

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