Baked Potatoes on a Bed of Sea Salt with Fresh Truffles The Today Show, January 30, 2006 Makes 4 servings WHERE TO BUY TRUFFLES (fresh & preserved): on line at http://www.chefswarehouse.com. The season for fresh black truffles runs from December throught late February or early March. Dishes with fresh black truffles will be served throughout the truffle season at DANIEL. 1 cup coarse sea salt 4 large baking potatoes, about 14 ounces each, scrubbed and dried 5 tablespoons unsalted butter: 4 tablespoons softened, and 1 tablespoon melted Salt and freshly ground pepper 2 ounces black truffles (about 2 or 3 firm black truffles) or 1 ounce white truffles (about 1 or 2 firm white truffles), cleaned of dirt, thinly sliced with a truffle slicer, adjustable vegetable slicer, or peeler, scraps reserved 1.  Preheat the oven to 425 degrees F. Spread the coarse sea salt evenly on the bottom of a roasting pan large enough to hold the potatoes. Place the potatoes over the salt and bake in the oven for 40 to 50 minutes or until easily pierced with a small knife. Every 15 minutes, give the potatoes a 1/4 turn to allow them to cook evenly and pick up the flavor of the sea salt. When done, remove the potatoes from the oven, brush any sea salt off the skins, and set aside to cool for 5 minutes. Reserve the salt to decorate the serving plates. 2.  Cut off a 1/2-inch cap along the length of each potato using the flattest part of the potato as the cap. Scoop the potato flesh out of each cap into a bowl and discard the caps. Carefully scoop the potato flesh out of each potato bottom, leaving a 1/4-inch-thick shell. Place the potato flesh in a medium bowl and set the potato shells aside. 3.  Add the 4 tablespoons softened butter to the potato flesh along with salt and pepper to taste, and 6 to 8 very thin white truffle shavings or twice as much black truffle, along with the truffle scraps. Mash with a large fork and taste for seasoning. 4.  Refill each potato shell evenly with the potato and truffle mixture. Reheat the potatoes for 3 to 4 minutes in the oven or for 45 seconds in a microwave set on high. Presentation Arrange a bed of coarse sea salt on the bottom of 4 serving plates. Place one potato on each plate. Cover each potato with the remaining thin truffle slices. Press lightly on the truffle slices to secure them in the potato stuffing. Combine the tablespoon of melted butter with a pinch of salt and pepper an sprinkle evenly over each potato. Back to top