Stuffed Idaho Fingerling Potatoes
| Serves | 24 |
|---|---|
| Ingredients | Potatoes, Vegetables, Meat |
| Day Part | Lunch, Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
Ingredients
2 lb. Idaho fingerlings, such as Purple Peruvian or Ruby Crescent
2 tsp. extra-virgin olive oil
4 oz. andouille sausage, finely diced
4 ramps or scallions, finely diced
2 garlic cloves, minced
1⁄2 cup creamy brie cheese spread
Kosher salt and fresh-cracked black pepper, to taste
1⁄4 cup Sweet-Hot Red
Pepper Sauce (recipe follows)
Fresh chives, for garnish
For Sweet-Hot Red Pepper Sauce:
3 tbsp. hot pepper jelly, melted
1 roasted red bell pepper, seeded
Pinch cayenne pepper, to taste
Steps
- Boil potatoes until tender but not too soft, about 10 minutes. Set aside until cool enough to handle. Trim potato bottoms so they can stand upright; trim off enough of tops to allow you to scoop out most of flesh. Reserve flesh.
- In a small sauté pan, warm oil over medium-high heat. Add sausage, ramps and garlic. Cook until vegetables begin to wilt and sausage gives off some fat. Add reserved potato flesh and warm through.
- Remove from heat and transfer mixture to small bowl. Add cheese; with a fork or the back of a spoon, lightly smash ingredients together. Add salt and pepper to taste. Put filling in piping bag and stuff potatoes, allowing the filling to overflow out of the top.
- Heat potatoes in a 425°F oven for 7 to 8 minutes. Meanwhile, place all ingredients for Sweet-Hot Red Pepper Sauce in blender or processor and puree. Place mixture in squeeze bottle and drizzle each potato with a little sauce and garnish with fresh chives.