Emeril's stuffed baked potato
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Idaho baking potatoes |
| 1 | tablespoon | Olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 6 | ounces | Duck Rillette, recipe |
| Follows | ||
| Drizzle of White Truffle Oil | ||
| To taste | ||
| ¼ | To 1/2 cup heavy cream | |
| ¼ | cup | Grated Parmigiano-Reggiano |
| Cheese | ||
| 1 | small | Fresh truffle |
| Chives | ||
Directions
Preheat the to 425 degrees F. Season the potatoes with the olive oil, salt and pepper. Place the potatoes on a baking sheet. Roast the potatoes for 45 to 50 minutes or until fork tender. Remove the potatoes from the oven and cool completely. Using a sharp knife, slice, lengthwise, about ¼ inches from the top. Scoop out the pulp from each potato. In a mixing bowl, combine the potato pulp, rillette, truffle oil and ¼ cup of the cream. Beat until smooth.
Season with salt and pepper. If the mixture is too lumpy, add a little more cream. Spoon the potato mixture into the potato shells.
Sprinkle the top of each stuffed potato with the cheese. Place the potatoes on a baking sheet. Bake for about 8 to 10 minutes or until the cheese is melted. Garnish the potatoes with shaved truffles and chives.
Yield: 6 servings
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