Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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