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  • Emeril's Stuffed Baked Potato

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    Emeril's Stuffed Baked Potato
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 lrg Idaho baking potatoes
    • 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 6 ounce Duck Rillette see * Note Drizzle of white truffle oil to taste
    • 1/4 c. Heavy cream - (to 1/2 c.)
    • 1/4 c. Grated Parmigiano-Reggiano cheese
    • 1 sm Fresh truffle Chives

    Directions

    1. Preheat the to 425 degrees.
    2. Season the potatoes with the extra virgin olive oil, salt and pepper. Place the potatoes on a baking sheet. Roast the potatoes for 45 to 50 min or possibly till fork tender. Remove the potatoes from the oven and cold completely.
    3. Using a sharp knife, slice, lengthwise, about 1/4 inches from the top. Scoop out the pulp from each potato. In a mixing bowl, combine the potato pulp, Duck Rillette, truffle oil and 1/4 c. of the cream. Beat till smooth. Season with salt and pepper. If the mix is too lumpy, add in a little more cream. Spoon the potato mix into the potato shells. Sprinkle the top of each stuffed potato with the cheese.
    4. Place the potatoes on a baking sheet. Bake for about 8 to 10 min or possibly till the cheese is melted. Garnish the potatoes with shaved truffles and chives.
    5. This recipe yields 6 servings.

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