Emeril's Stuffed Baked Potato

Recipe Ingredients

6		Idaho baking potatoes (large)
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Duck Rillette - see * Note
		Drizzle of white truffle oil - to taste
1/4 cup	59ml	Heavy cream - (to 1/2 cup)
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1 cup	237ml	Fresh truffle (small)
		Chives

Recipe Instructions

* Note: See the "Duck Rillette" recipe which is included in this collection.

Preheat the to 425 degrees.

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 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 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.