A comforting side dish featuring fluffy russet potatoes mashed with butter, milk, mayonnaise, and truffle salt, then refilled into their skins, topped with crisp bacon, Gruyere cheese, and baked until golden.
Preheat oven to 400°F (200°C). Lightly coat 2.5 lbs russet potatoes with avocado oil. Bake until very tender, about 1 hour. Reduce heat in oven to 350°F (175°C). Give the potatoes a gentle squeeze all around (this makes them easier to scoop and less likely to fall apart). Cut them in half lengthwise. Gently scoop out the center of the potato (leave a little edge so they don’t fall apart). Put it a mixing bowl with 4 tbsp butter (you can use ghee), 1/2 cup milk (you can use nutpods for DF), 1 tbsp mayo and about 1 tsp truffle salt (or more to taste). Let the mixture whip up by blending with a mixer, or just mash it all up and combine really well. Spread the potato skin halves across a sheet pan and distribute the potato mix amongst the skins. Top with bacon bits (from 3 crisp slices of bacon), and then sprinkle with shredded gruyere cheese (about 1/2 cup total), then some cracked pepper on top. Bake, uncovered, until cheese is golden brown on the edges, about 20 minutes. Remove from oven and sprinkle with parsley.
