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Emeril's Stuffed Baked Potato

  • Yield: 6 servings


  • 6 large Idaho baking potatoes
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 6 ounces Duck Rillette
  • Drizzle of White Truffle Oil to taste
  • 1/4 to 1/2 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 small 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.

Recipe Details