Bacon, Portabella& Brie Stuffed Potatoes
4 medium potatoes
4 t. OLIVE MILL Truffle oil, plus drizzling
½ t. salt
6 bacon strips, chopped
½ lb. Portabella mushrooms
4 oz. Brie cheese, sliced
Chopped fresh chives, optional
Scrub and pierce potatoes. Rub skins with oil, sprinkle with salt. Bake at 400 for one hour until tender. In a large skillet, cook bacon until crisp. Remove and drain on paper towel, reserving 2 T. drippings. Sauté mushrooms in the drippings. Cut a 2” X on top of the potato and insert cheese slices. Top with mushrooms, bacon, chives and drizzle truffle oil.
