Emeril's Stuffed Baked Potato
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Emeril's Stuffed Baked Potato
  Potato  
Last updated 6/12/2012 12:59:42 AM. Recipe ID 22704. Report a problem with this recipe.
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      Title: E.'s stuffed baked potato
 Categories: E.
      Yield: 4 Servings
 
      6 lg Idaho baking potatoes
      1 tb Olive oil
           Salt
           Freshly ground black pepper
      6 oz Duck Rillette, recipe
           Follows
           Drizzle of White Truffle Oil
           To taste
    1/4    To 1/2 cup heavy cream
    1/4 c  Grated Parmigiano-Reggiano
           Cheese
      1 sm Fresh truffle
           Chives
 
  Preheat the to 425 degrees 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.
  
  Yield: 6 servings
  




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Recipe ID 22704 (Apr 03, 2005)

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