• 4 medium russet potatoes
• 6 oz Wood River Creamery Black Truffle Cheddar Gruyere, shredded, divided
• 1/4 cup butter, softened
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream
• 2 scallions, thinly sliced

Preheat oven to 425°F.

Pierce each potato several times with fork. Place on parchment paper–lined baking sheet. Bake for 50 to 55 minutes or until tender (keep oven on). Let potatoes cool for 15 minutes.

Using sharp knife, cut 3-inch slit in each potato. Using spoon, scoop out flesh into medium bowl, leaving a thin shell and keeping skins intact. Return potato shells to baking sheet; set aside.

Reserve 1/4 cup shredded black truffle cheese.

To medium bowl of potato flesh, add butter, salt and pepper. Using potato masher, mash mixture until butter melts. Fold in remaining shredded black truffle cheese.

Divide mashed potato mixture evenly among shells. Top with reserved cheese.

Bake for 15 to 20 minutes or until heated through and cheese is melted.

Dollop with sour cream and garnish with scallions before serving.

TIP: For loaded baked potatoes, add chopped cooked bacon, chopped cooked sausage and jalapeño pepper slices.