- 6 large Idaho potatoes, scrubbed
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 3/8 teaspoon freshly ground black pepper
- 2 cups freshly grated extra-sharp white Cheddar (about 8 ounces)
- 1/4 cup finely chopped green onions (green and white parts), plus more for garnish (optional)
- 1/2 cup heavy cream or as needed
- 1/4 cup sour cream
- 3 tablespoons unsalted butter
- 2 teaspoons finely chopped garlic
- 1 1/2 teaspoons white truffle oil
- 2 cups Duck Confit or
- cooked duck meat torn into bite-size pieces
Preheat the oven to 350ºF.
Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on a heavy baking sheet and bake until fork-tender, about 1 1/2 hours. Let cool until easy to handle (leave the oven on).
Cut each potato lengthwise in half. Scoop out the pulp with a melon baller or small spoon, leaving a 1/4-inch border of potato pulp next to the skin, and put the pulp in a large mixing bowl. Return the potato shells to the baking sheet.
Mash the potato pulp with a fork. Add 1 cup of the cheese, the green onions, heavy cream, sour cream, butter, garlic, and truffle oil. Stir and mash until smooth. Fold in the confit and season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add more cream if the mixture is too dry.
Stuff the potato shells with the potato mixture and sprinkle each with a few tablespoons of the remaining 1 cup cheese.
Bake until the cheese on top is golden and bubbly, about 30 minutes. Serve immediately, garnished with green onions and freshly ground black pepper, if desired.