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.

White Truffle Extra Virgin Olive...

Add a touch of class to an unforgettable dish! This extra virgin olive oil is steeped with the rich, aromatic white truffles grown in Piemonte, Italy.