Instructions: Preheat the to 425 degrees.

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, Duck 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.

This recipe yields 6 servings.

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