Name: Emeril's Stuffed Baked Potato
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

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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John Piper