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: