| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive03 | 6 | servings | |
INGREDIENTS
| 6 | lg | Idaho baking potatoes |
| 1 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | oz | Duck Rillette; see * Note |
| Drizzle of white truffle oil; to taste | ||
| 1/4 | c | Heavy cream -; (to 1/2 cup) |
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 1 | sm | Fresh truffle |
| Chives |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-18-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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