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Add a photoServings: 6
Ingredients
- 6 lrg Idaho baking potatoes
- 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 6 ounce Duck Rillette see * Note Drizzle of white truffle oil to taste
- 1/4 c. Heavy cream - (to 1/2 c.)
- 1/4 c. Grated Parmigiano-Reggiano cheese
- 1 sm Fresh truffle Chives
Directions
- Preheat the to 425 degrees.
- Season the potatoes with the extra virgin olive oil, salt and pepper. Place the potatoes on a baking sheet. Roast the potatoes for 45 to 50 min or possibly till fork tender. Remove the potatoes from the oven and cold 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 c. of the cream. Beat till smooth. Season with salt and pepper. If the mix is too lumpy, add in a little more cream. Spoon the potato mix 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 min or possibly till the cheese is melted. Garnish the potatoes with shaved truffles and chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.1g | 3% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 19mg | 1% |
| Potassium 1169mg | 33% |
| Total Carbs 48.49g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.16g | 1% |
| Protein 5.69g | 9% |
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