Emeril's-style Stuffed Baked Potato


  • 6 lrg Idaho baking potatoes
  • 1 Tbsp Olive oil
  • Salt
  • Freshly ground black pepper
  • 6 oz Duck Rillette, (recipe follows)
  • Drizzle of White Truffle Oil to taste
  • 1/2 cup heavy cream
  • 1/4 cup Grated Parmigiano-Reggiano Cheese
  • 1 small Fresh truffle
  • Chives


Preheat the to 425° 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 1/4 inches from the top. Scoop out the pulp from each potato.

In a mixing bowl, combine the potato pulp, 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.

Makes 6

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